Parmesan and herb pasta

    20 min

    Thin egg noodles are tossed with olive oil, roasted red peppers, lemon juice, white wine vinegar, herbs and Parmesan cheese. It's a super meal when you're kitchen cupboards are bare.

    10 people made this

    Serves: 1 

    • 55g thin egg noodles
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons chopped roasted red peppers
    • 2 tablespoons lemon juice
    • 1 teaspoon white wine vinegar
    • 1 teaspoon caster sugar
    • 2 tablespoons chopped fresh parsley, divided
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh oregano
    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon onion powder
    • 3 tablespoons grated Parmesan cheese
    • salt and pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a pot of lightly salted water to a rolling boil; cook the noodles in boiling water until it has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
    2. Heat the olive oil in a frying pan over medium-high heat. Add the roasted red peppers, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic granules and onion powder to the oil and stir; cook until the herbs are heated and fragrant.
    3. Stir the Parmesan cheese into the mixture. Add the noodles to the frying pan and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley and serve hot.

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    Reviews in English (8)


    This recipe is delicious. The only thing I changed was to reserve a cup of the pasta water to moisten the noodles before I mixed in the other ingrediants. I did not use powdered garlic. I crushed 4 fresh garlic cloves instead. Absolutely scrumptious!  -  23 Jun 2010  (Review from Allrecipes US | Canada)


    This is great... I made it adding the tomatoes chopped, a small Serrano pepper diced and threw in some Mexican cheese. Wonderful.. Grandkids had it your way and loved it. So easy.. Thanks.  -  16 Jun 2010  (Review from Allrecipes US | Canada)


    I didn't measure all the sauce ingredients exactly so it may be my fault, but I wasn't really fond of this recipe. The pimentos were the primary taste even though I used all the fresh herbs called for they didn't even out the pimento taste. I added zucchini just to up the veggie content, but it added a lot to it.  -  17 Aug 2010  (Review from Allrecipes US | Canada)