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Lemon Sage Pasta Salad

Easy to make, light and yet filling—this summer sage dish takes advantage of prepped garden vegetables and fresh homegrown sage. This lemony pasta dish takes just minutes to make. Perfect for lunch with friends or a weeknight dinner. Simple and so delicious—and a great way to use your garden sage!

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Lemon Sage Pasta Salad

Easy to make, light and yet filling—this summer sage dish takes advantage of prepped garden vegetables and fresh homegrown sage. This lemony pasta dish takes just minutes to make. Perfect for lunch with friends or a weeknight dinner. Simple and so delicious—and a great way to use your garden sage!

  • Author: Norann Oleson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6 1x
  • Category: Entrées

Ingredients

Scale
  • 2 tablespoons olive oil
  • 6 tablespoons butter, divided
  • 4 carrots, julienned
  • 6 to 8 green onions
  • 1 head broccoli
  • 1 bunch fresh sage leaves, stems removed
  • 1 12-ounce box bowtie pasta
  • Juice of one lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to boil, and cook pasta according to package directions.
  2. While the pasta is cooking, chop onions, sage, and broccoli into bite-sized pieces. Julienne the carrots. Set aside.
  3. Melt 4 tablespoons butter with olive oil in a large skillet over medium heat. Add carrots and broccoli and cook until slightly soft, 5 to 6 minutes. Add the sage and onions and cook, stirring, until lightly brown, about 7 to 8 minutes.
  4. Melt the remaining 2 tablespoons butter and mix with the lemon juice and salt and pepper to taste. Set aside.
  5. Drain the pasta and return to the pot. Mix in vegetables and then toss with the lemon-butter mixture. Mix in Parmesan and serve immediately.

Have you tried this recipe? It’s so easy and satisfying on a summer day. Please tell us how it turned out for you.

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