Fettuccine with Green Herbs Recipe

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

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

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

Step 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

0 servings

Serving size

Amount per serving
Calories345

% Daily Value *
Total Fat 16g21%

Saturated Fat 2.3g12%
Cholesterol 55mg19%
Sodium 23mg1%
Total Carbohydrate 43g16%

Dietary Fiber 2g8%
Protein 8.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Fettuccine with Green Herbs