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Herb and Elbow Pasta on a Wooden Spoon
dana vento

Summer's Best Fresh Herb and Breadcrumb Macaroni with Citrus Sprinkles

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Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings: 8
Course: Recipes
Cuisine: side dish
Calories: 244
Ingredients Method

Ingredients
  

  • 1 A pound of Elbow Macaroni or your choice of small cut pasta boiled, drained, Al dente and 1 Tbsp drizzled with Olive Oil
  • 1/4 C Extra Virgin Olive Oil 1/4 (or less for breadcrumbs and 1/4 for drizzle later)
  • 1/2 C Panko Breadcrumbs
  • 1 Tsp Garlic Salt
  • 1 Tbsp of Garlic Minced
  • Fresh Mint about 7 leaves + 1 For Garnish
  • Oregano 1 Tbsp - fresh, rinsed, and whole + reserve 2 leaves for garnish
  • Basil 10 Leaves- rinsed chop 5 and leave 5 whole
  • Parsley 10 leaves all chopped or whole your choice
  • Mint - 10 pieces (chop 3, leave the rest whole (retain 1 for garnish))
  • Fresh Milled Pepper 1 Tsp
  • A Dash Red Hot Pepper Flakes optional
  • 1 vegetarian vegetable bouillon
  • Cup of Water
  • Lemon - Rinsed then zested to 2 Tbsp
  • Grating Parmesan Your Choice - fresh grate for the best taste experience

Method
 

  1. Prepare pasta according to box instructions, cooking to 'al dente'.
  2. Rinse, place into a large mixing bowl and lightly drizzle with oil then toss to move oil throughout all pasta.
  3. Set aside.
  4. In a large pan/pot place on medium heat on the stovetop.
  5. Add a few tablespoons of Olive Oil at a time up to 1/4 C.
  6. Now place Panko Crumbs in.
  7. Lightly 'brown' turning constantly to NOT burn.
  8. Once browned, remove to a bowl.
  9. On medium-low heat, place the same pot to then prepare the herb seasoning.
  10. In a pot, add 2 Tablespoons from the 1/4 reserve Olive oil.
  11. Next, add in minced garlic.
  12. Place Veggie Boullion in and water.
  13. Then Herbs and optional Red Hot Pepper Flakes.
    herbs with red pepper flakes in cutting board
  14. Garlic will color to 'red-brown' so watch the heat and don't let it burn.
  15. Once the garlic is lightly sauteed, add-in water, slowly as it will spatter.
  16. Stir to combine well.
  17. Replace pasta to the pot and stir to mix from bottom to top to ensure coating pasta.
  18. Pasta will shade 'light red' due to bouillon (that's fine!).
  19. Turn off heat and allow the pasta to absorb the mixture.
  20. Transfer pasta to the large bowl, top with panko crumbs, then lemon, then cheese, and the reserved herb leaves for garnish.
    stages of herb breadcrumb pasta
  21. Serve warm.
    Herb and Elbow Pasta on a Wooden Spoon
  22. Refrigerate any leftovers in an airtight container.