Gwyneth, Gwyneth, Gwyneth. You’ve done it again. This Lemon and Herb Pasta with Cherry Tomatoes, from the incredible It’s All Easy cookbook, is so simple and tasty! Gwyneth recommends making this in the summertime, “when cherry tomatoes are sweet and inexpensive”, but we couldn’t wait until then. We made this dish the other night with our Gabriella’s Kitchen™ HIGH PROTEIN Fettuccine and it was fantastic, but it would be equally wonderful with our HIGH PROTEIN Linguine – which is the pasta she actually recommends. Either way, you won’t be disappointed!
Bring a large pot of heavily salted water to a boil.
Meanwhile, in a very large saute pan, heat the oil, garlic, chili flakes, and half the lemon zest over medium heat. As soon as the garlic begins to sizzle and smell fragrant, turn off the heat and let the oil infuse.
Add the 400g of HIGH PROTEIN Fettuccine or Linguine, which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Reserve 1 cup of the pasta cooking water; drain the pasta and add it to the pan with the garlic oil. Turn the heat to low, add the cherry tomatoes, the remaining lemon zest, the fresh herbs and a few tablespoons of the pasta water. Toss everything together, adding more pasta water a bit at a time, until you achieve a thin sauce that just coats the pasta.
Season with salt and pepper to taste and serve with lots of grated Parmesan or ricotta salata.