Herb Garden Pasta Food

SUMMER GARDEN PASTA

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

GARDEN FRESH TOMATOES AND HERBS PASTA

Steps:

• Bring water to a boil and add pappardelle nest pasta and cook as directed on package (drain when finished cooking)
• While pasta is cooking prepare your fresh tomatoes and herbs
• In a large skillet heat the olive oil over medium heat
• Chop the onion
• Mince the garlic cloves
• Dice the tomatoes
• Mince the herbs
• Add the onion and garlic cloves to the olive oil and cook until tender and opaque
• Add the tomatoes and herbs and let simmer until the pasta is finished
• Gently lay a Pappardelle nest pasta on each plate and divide the fresh tomatoes and herb sauce evenly spooning over each pasta plate
• Serve with Parmesan cheese

SPRING GARDEN PASTA

Steps:

• Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.
• Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
• Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
• Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.

HERB GARDEN PASTA

Steps:

• In a large saucepan, cook beef, onion and garlic over medium heat until no longer pink; drain. Add the tomatoes, peppers, mushrooms, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cover and simmer 10 minutes longer or until heated through. Sprinkle with Parmesan cheese.

HERB GARDEN & LEMON PASTA

Steps:

• cook pasta according to package directions, drain.
• meanwhile in a 10'in skittle heat oil, add zucchini and onion, cook over med heat stirring until zucchini is crispy tender.
• add remaining ingredients and pasta.
• cover and let stand 2 min or until tomatoes are heated through.
• serve.