Pasta with Herb Butter and Sautéed Vegetables

Weeknight meals don’t have to be complicated, as this herb butter pasta recipe from our partner Dan Pelosi (@grossypelosi) demonstrates. Make the herb butter ahead of time and keep it in the fridge or freezer ready to pull out anytime you want to show yourself some self-love. It’s a great way to use up any leftover herbs in the fridge and also open boxes of pasta in the pantry.

Some of Dan’s favorite herb combinations:

1. Chive/Dill/Spring Onion
2. Parsley/Mint/Basil
3. Cilantro/Mint/Basil

1 cup loosely packed fresh herbs

8 tablespoons (1 stick) salted or unsalted butter, softened

1 teaspoon grated garlic or garlic paste

1 teaspoon lemon zest

1/2 teaspoon red chili flakes

1 teaspoon salt

1/4 pound pasta

1 cup chopped or diced vegetables, such as zucchini, asparagus, kale or spinach

1 tablespoon olive oil

Salt

Freshly ground black pepper

Wash and dry the herbs by either rolling them in a towel or using a salad spinner. Mince the herbs and place in a medium mixing bowl. Add the softened butter, grated garlic, lemon zest, red chili flakes and salt. Mix until well combined.

Use the butter immediately or place the log in the refrigerator or freezer for later use. If refrigerating or freezing, place the herb butter onto the center of a small sheet of parchment paper. Fold one half of the parchment over top of the herb butter and tuck the flap against butter. Pull the butter toward you to form a cylinder. Now roll the butter forward and smooth it out to a 1-1.5-inch-thick log. 

In a large stockpot of well-salted boiling water, cook the pasta until al dente. While the pasta cooks, sauté vegetables in a small skillet with a tablespoon of olive oil until softened. Add about a tablespoon of the herb butter to the pan and allow it to melt into the vegetables, coating them evenly. Add the al dente pasta and about another tablespoon of herb butter to the pan, and mix until well combined and sauce is creamy and emulsified. Season to taste with salt and pepper.