Pasta is like a blank canvas, waiting to be painted. Try this rendition, a brown butter herbed pasta, for a weeknight change.
When it comes to versatile meals, pasta tops the list as one of my favorites. It took a few years for me to come around. Previously, I’d just glob on a bunch of tomato sauce or toss a pat of butter and some canned Parmesan cheese on top and call it a day. But pasta deserves a little more respect than that, mmmkay? It doesn’t always have to be fancy and it never has to be overly complex. A few simple ingredients elevate your pasta from – and pardon this lame turn of phrase – drab to fab! Here in this version, we get down with all things delicious to turn out a brown butter herbed pasta that hits the spot.
This version is quickly becoming my absolute favorite. This year, our herb garden is flourishing with a fervor like never before. I actually have basil, rosemary, thyme and mint that is thriving instead of turning brown and giving me the finger and dying. So I absolutely must take advantage of the bounty.
Of course, you’ve got to brown the butter for this dish. It adds a richness and nutty flavor. Then the herbs and veggies. A little basil and some spinach add a heft and a sweetness. Top the mess with parmesan cheese (please, try and use freshly-grated instead of the green can). It’s filling, it’s rich, it’s not just pasta with a gob of sauce on top. It’s perfect for the season, with all the herbs you may have in your garden!
What’s your favorite way to eat pasta?
- 1 lb. pasta
- 5 Tbsp. butter
- 7 cloves garlic, minced
- 1 large bunch of basil, chopped
- 1 large bunch baby spinach
- Salt and pepper to taste
- Cook the pasta according to package directions.
- While it cooks, melt the butter in a large sauce pan over medium heat. Allow it to brown slowly.
- Once the bottom of the pan is coated in brown flecks, add in the garlic. Stir well for about 30 seconds.
- Add in the basil and spinach. Allow both to wilt then remove the pan from the heat.
- Once the pasta is finished, drain and add to the sauce pan with the butter mixture and season with salt and pepper.
- Toss to coat and serve with additional basil and parmesan cheese.