Pasta with Butter and Fresh Herbs
Instructions:
- Simple and rich, this is a great fi rst course. Just don’t pair it with a creamy main course. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta
- 8 tablespoons (1 stick) unsalted butter
- 1 medium shallot, minced
- 2 tablespoons chopped rosemary leaves
- 1 tablespoon chopped oregano leaves
- 1 tablespoon stemmed thyme
- 1 pound fresh or 12 ounces dried pasta, cooked and drained
- 2 tablespoons chopped parsley leaves
- 1â„4 to 1â„2 teaspoon salt
- Melt the butter in a large skillet over mediumlow heat. Continue cooking just until the foam subsides. Do not let the butter brown; if it does, immediately remove the skillet from the heat.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Add the rosemary, oregano, and thyme; cook just until wilted, about 5 seconds.
- Toss in the pasta, parsley, and salt. Stir well and serve.