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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