As many already know I am a big believer in easy weeknight dinners. I don’t want to have to prep a ton of ingredients and spend a lot of time actively cooking after getting home from work. This next recipe delivered on that, which was much appreciated because after work with Matt out of town I went to the gym. So by the time I got home and start cooking it was already 6:30.
The recipe comes from one of the Mark Bittman cookbooks I own, The Minimalist Cooks Dinner.
The recipe I had tagged was for Pasta with Fresh Herbs. It was super easy to put together (meaning there aren’t a lot of pictures). I first put a pot of salted water on the stove to boil. Once boiling I put in a pound of linguine.
I then heated 1/4 cup of olive oil over medium low heat and added 1 tsp of minced garlic. I stirred occasionally for a few minutes until the garlic began to turn golden brown. Then I removed from heat and set aside.
Next I finely chopped 1 cup of an assortment of herbs. I used mint, sage, thyme and parsley but Bittman says you can really use any herb. He has several suggestions to use like 1/2 cup of parsley, 1/4 cup basil, 1 tsp of thyme an d1 tsp of tarragon.
When the pasta was al dente I reserved 1/2 cup of the pasta water then drained the pasta and returned to the pot. I mixed the cooked pasta with the garlic and oil, 1 TB of butter, the reserved pasta water and the herbs. Last I seasoned with salt and pepper.
The Verdict: So I started preparing dinner around 6:30 and I was eating by 7! That’s what I call an easy weekday dinner! AND it’s meatless for all those that do the whole meatless Monday thing! I will say it didn’t deliver the flavor kick I was hoping for so feel free to add red pepper flakes, more garlic and/or more herbs to make it your own.
Since I had this cookbook off the shelf I also made the previous recipe I made from this book, Pasta Risotto Style, with some help from Maike. I HIGHLY recommend the Pasta Risotto Style recipe. It’s become one of my favorites! And I know Maike also really enjoyed. You can grab the recipe for that here.