Alex Guarnaschelli's 10-Minute Buttered, Herbed Plant-Based Elbow Pasta
Ingredients:
1 box (12 ounces) ZENB Elbow Pasta
Kosher salt
3/4 stick (6 tablespoons) unsalted butter, sliced
1 large clove garlic, grated
12 sprigs flat leaf parsley, stemmed and chopped
8 sprigs basil (about 2/3 cup) stemmed and chopped
1 teaspoon dry oregano
Zest and juice from 1 small lemon
Freshly ground black pepper
Directions:
- The Pasta: In a large pot, bring four quarts of water to a rolling boil. Add a generous amount of salt. (The pasta water should taste like sea water.)
- Add the Elbow noodles to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until "al dente," about 6-8 minutes, and reserve 1/2 cup of the pasta water before draining the rest in a colander.
- The Sauce: While the pasta is cooking, combine the butter, garlic, parsley, basil, dry oregano, and lemon zest in a large bowl.
- Next, add the cooked pasta and pasta water to the bowl and toss vigourously with two large spoons to coat the pasta, allowing the butter to melt and create a beautiful herb sauce for the pasta.
- Sprinkle with the lemon juice and cracked black pepper. Taste for seasoning and enjoy!
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
ZENB Elbows Pasta (Box of 6) ($30)
Image Source: zenb.com