Monday, September 26, 2011

"Infused" Pasta

This is a fun way to add flavor to your pasta at home, yourself. I used whole grain pasta this time around but plan to use homemade noodles next time. We recently visited Seattle and purchased several pounds of infused pastas (dried). I love the idea and thought using fresh ingredients, in my own kitchen would prove even more delicious... I was right!

"Infused" Pasta

1 pound pasta
1C water
1C chicken stock (the richer the better)
2T olive oil
1 clove garlic (minced)
3 lemons (juice from 2, zest and slices from 1)
1T finely chopped chives
salt and pepper
sprinkle of freshly grated Parmesan

Bring the water to a low simmer, add the stock and lemon juice and keep warm. In a separate pot, boil the pasta in salted water for 4 minutes (under al dente). Transfer the pasta to the warm lemon pot and toss in the olive oil and garlic. Bring to another very low simmer and add the zest. Remove the pasta with tongs (do not drain) then toss with the chopped chives, salt and pepper and garnish with the freshly grated cheese.


  1. Yum! We have some pasta laying around but L isn't the biggest fan of the standard tomato sauce route so I will be giving this a try!

  2. Mmmmmm... This looks so light and delicious. I am going to have to try this before summer is over.

  3. What a great, simple, healthy pasta. My family would love it too.

  4. What a great way to add flavor to pasta. This is such an easy dish and I'll bet it's packed with flavor.