This vegetarian dinner is packed with flavor, thanks to a lemon-herb shallot sauce. The herbaceous green sauce uses plenty of fresh herbs, including cilantro, dill and parsley. Use any leftover sauce as a dressing for grain bowls and salads., August 2022


Credit: Photographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay Clarke

Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Bring a medium pot of water to a boil. Cook pasta according to package directions; drain. 

  • Meanwhile, combine 3/4 cup oil, shallot, chopped garlic, cilantro, dill, parsley, oregano, lemon zest, lemon juice and 1/2 teaspoon salt in a blender; blend until smooth. 

  • Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add tomatoes and cook, stirring occasionally, until they start to burst, about 10 minutes. Add crushed red pepper and the remaining sliced garlic and 1/4 teaspoon salt; cook, stirring, until fragrant, about 2 minutes. Add the pasta and 2/3 cup of the sauce; toss to coat. (Reserve the remaining sauce for another use.)

To make ahead

Refrigerate sauce (Step 2) in an airtight container for up to 1 week.

Nutrition Facts

1 1/4 cups
535 calories; protein 9g; carbohydrates 52g; dietary fiber 7g; sugars 6g; fat 33g; saturated fat 4g; mono fat 24g; poly fat 3g; vitamin a iu 1728IU; vitamin b3 niacin 1mg; vitamin c 29mg; vitamin e iu 7IU; folate 30mg; vitamin k 57mg; sodium 359mg; calcium 62mg; chromium 1mcg; iron 3mg; magnesium 22mg; phosphorus 53mg; potassium 652mg; omega 6 fatty acid 3g; niacin equivalents 1mg; selenium 1mcg.