Citrus herb pasta

    20 min

    A super-quick and fragrant pasta dish. Pasta is tossed with lemon juice, lime juice, parsley, coriander and sage. Feel free to use any dried herbs you have at hand.

    9 people made this

    Serves: 4 

    • 225g fusilli pasta
    • 1 tablespoon lemon juice
    • 1 tablespoon lime juice
    • 1 tablespoon dried parsley
    • 1 tablespoon dried coriander
    • 1 tablespoon dried sage

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

    1. Bring a pot of lightly salted water to the boil. Cook the fusilli in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 75ml of the water from the pot and set aside. Drain the fusilli.
    2. Combine the fusilli and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, coriander and sage through the pasta until evenly mixed. Serve hot.


    Make this a satisfying vegan main by adding 2 to 4 tablespoons of olive oil to the mix along with the lemon and lime juice.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    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!  -  01 Mar 2013  (Review from Allrecipes US | Canada)


    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.  -  20 Jun 2010  (Review from Allrecipes US | Canada)


    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.  -  14 Jun 2010  (Review from Allrecipes US | Canada)