Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Basil and Parsley Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Katie Quinn Davies Prep Time: 25 mins Total Time: 40 mins Servings: 6 Herbs and cheese are tossed with warm pasta for a simple, delicious dish. Ingredients Coarse salt and freshly ground pepper 1 pound spaghetti 3 garlic cloves, crushed Crushed red-pepper flakes 6 tablespoons unsalted butter, cut into small pieces 1 cup fresh flat-leaf parsley, coarsely chopped 1 cup fresh basil, coarsely chopped or sliced into ribbons 1 cup crumbled feta cheese (4 ounces) 3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces) Directions Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water. Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt. Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired. Rate it Print