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Fettuccine with Green Herbs





Yields
Makes 2 or 3 servings

Fettuccine with Green Herbs




James Carrier
 8 or 9 ounces fresh fettuccine
 3 tablespoons extra-virgin olive oil
 1/4 cup thinly sliced fresh chives
 2 tablespoons coarsely chopped parsley
 2 tablespoons coarsely chopped fresh oregano, basil, lemon verbena, or thyme leaves (or a combination of two or three)
 1 teaspoon grated lemon peel
 2 tablespoons lemon juice
 1/2 teaspoon freshly ground pepper
  Salt
Step 1
1

In a 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add fettuccine and boil, stirring occasionally to separate noodles, until barely tender to bite, 2 to 3 minutes.

Step 2
2

Meanwhile, in a wide, shallow bowl, combine olive oil, chives, parsley, oregano, lemon peel, lemon juice, and pepper.

Step 3
3

Drain pasta, reserving 1/3 cup cooking water. Pour hot pasta into bowl with herb mixture. Gently lift with two spoons to mix, adding salt to taste and as much of the reserved pasta cooking water to moisten as desired.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 345Calories from Fat 42
% Daily Value *
Total Fat 16g25%

Saturated Fat 2.3g12%
Cholesterol 55mg19%
Sodium 23mg1%
Total Carbohydrate 43g15%

Dietary Fiber 2g8%
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.