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Farfalle with Lemon and Herbs Recipe

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This recipe for Farfalle with Lemon and Herbs, by , is from Cooking Green, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Janke


1/4 c. minced fresh flat-leaf parsley*
1/4 c. minced fresh basil*
1/4 c. minced fresh mint leaves*
2 tbsp. fresh lemon juice
2 tsp. reduced-calorie tub margarine, melted
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. ground white pepper
6 oz. farfalle (bow tie) pasta
1/4 c. low-sodium chicken broth, hot
1 tbsp. + 1 tsp. freshly grated Parmesan cheese
Fresh herb sprigs, to garnish

* substitute 1 heaping tbsp. dried herbs

Taken from the Weight Watchers Slim Ways Italian Cookbook 1996

Makes 4 servings

1) In a medium serving bowl, combine the parsley, basil, mint, juice, margarine, oil, salt and pepper; set aside.

2) In a large pot of boiling water, cook the farfalle according to package directions. Drain and add to the bowl with the herb mixture. Add the broth and cheese; toss lightly to coat. Garnish with fresh herb sprigs. Divide evenly among 4 plates and serve.

Personal Notes:
Personal Notes:
Denise and I love this easy dish. Top with some sliced up chicken breast.




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