Garden To Table Spaghetti
Ingredients
- 1/2 pound spaghetti ⓘ
- 3 sprigs Italian parsley, chopped
- 2 sprigs dill, chopped ⓘ
- 5-6 leaves, sweet mace ⓘ
- 6 chives, chopped ⓘ
- 1 anchovy, minced ⓘ
- 4 nicoise olives (or picholine), pitted, chopped
- 1 teaspoon capers, drained, rinsed, minced ⓘ
- 1 1/2 teaspoons meyer lemon juice ⓘ
- 2 cloves garlic, minced ⓘ
- 3 tablespoons good quality extra virgin olive oil ⓘ
- 1/4 cup slivered almonds, toasted ⓘ
- freshly grated parmesan
- black pepper to taste ⓘ
Instructions
- Bring a pot of salted water to a boil. Cook pasta according to directions on package, reserving 1/2 cup of cooking water. Drain in colander and set aside.
- Combine parsley, dill, sweet mace, chives, anchovy, olives, capers and garlic in a bowl. Add lemon juice and olive oil. Stir to combine.
- Put cooked pasta in a large serving bowl. Add herb mixture, tossing to mix. Add reserved cooking water as needed if pasta is too dry.
- Top with parmesan cheese, slivered almonds and black pepper to taste, tossing to combine.
- Serve and enjoy.
Nutrition & Diet Analysis (per serving)
776
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).