Lemon-Lime 3-Herb Pasta Recipe - Allrecipes.com
Lemon-Lime 3-Herb Pasta Recipe
  • READY IN 20 mins

Lemon-Lime 3-Herb Pasta

Recipe by  

"This is a great light pasta dish that goes well with any main dish! Mix and match the herbs. You can use whatever you have on hand."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.
  2. Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2013

How nice to have a pasta dish that has no tomato sauce or cream sauce that makes a great accompaniment for other ingredients. This was perfect as a nest for Texas Beer Boiled Shrimp. I used angel hair pasta and cut the water back to just 1 tbs, which I added to 1 tbs lemon and lime juice and 1 tbs EVOO for 2 servings. Cilantro isn't a favorite so I used basil instead and reduced the sage to a rounded tsp. The possibilities are endless. Thank you Ryan, this is a keeper!

 
Most Helpful Critical Review
Apr 07, 2013

Very bland. Not what I expected..

 

7 Ratings

Jun 21, 2010

This is a nice light pasta. I used fresh parsley, lemon balm, and basil. This would be really good reducing the water and adding a drizzle of olive oil. Also, this would be good with a little added zing- maybe with a little sprinkle of parmesan.

 
Jun 15, 2010

Good, if your going to have it as a main meal may want to add some kind of meat. Next time I think I'm going to try that and only adding half a tablespoon of each herb.

 
Feb 24, 2011

I decided to try this recipe to go with some grilled trout and shrimp I made for dinner tonight. The seasonings mimicked those in my seafood, so I thought it'd be a nice accompaniment. I did change it a bit though. I omitted the water completely and used about 2 tablespoons of olive oil instead. I used about 1 teaspoon of sage, half a tablespoon of parsley, half a teaspoon of white pepper, and a teaspoon of sea salt. It was a refreshing change from the norm and the flavors did go really well with our fish. Definitely something I'll make again.

 
Jun 28, 2010

This was a nice light pasta. Great for lunch. I added chicken, got rid of almost all the water and used a pre-mixed Caribbean spice mix. Could've used a sprinkle of Parmesan.

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 4 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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