Citrus herb pasta

Citrus herb pasta


7 people made this

About this recipe: 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.


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.

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