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Pasta with Spring Herbs

The satisfying pasta side dish uses only a handful of ingredients.

  • servings: 4


  • 1/2 pound dried pasta, such as strozzapreti or fusilli
  • 1/2 cup roughly chopped mixed herbs, such as parsley, chervil, tarragon, dill, and basil
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup (1 ounce) grated Parmesan cheese


  1. Step 1

    Cook pasta in a large pot of salted water according to package directions. Drain pasta, then toss with mixed herbs, oil, lemon zest and juice, 1/4 teaspoon salt, the pepper, and 1/4 cup Parmesan in a large serving bowl. Serve with remaining 1/4 cup cheese on the side.

Martha Stewart Living, March 2009

Reviews (3)

  • 11 Jul, 2010

    My garden was overflowing with basil, so I made this (and the scallops from the menu) for dinner. All I can say is WOW. This recipe is so darn simple - a real keeper. Thank you, Martha Stewart Living - I'm glad I saved these silly little cards!!

  • 16 Apr, 2010

    It looks very simple. Thanks for the recipe!

  • 16 Apr, 2010

    It looks very simple. Thanks for the recipe!