- Pasta types
A super-quick and fragrant pasta dish. Feel free to use any dried herbs you have at hand.
8 people made this
- 225g fusilli pasta
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon dried parsley
- 1 tablespoon dried coriander
- 1 tablespoon dried sage
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Bring a pot of lightly salted water to the boil. Cook the fusilli in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 75ml of the water from the pot and set aside. Drain the fusilli.
- Combine the fusilli and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, coriander and sage through the pasta until evenly mixed. Serve hot.
Make this a satisfying vegan main by adding 2 to 4 tablespoons of olive oil to the mix along with the lemon and lime juice.
Reviews & ratingsAverage global rating:(7)
Reviews in English (6)
How nice to have a pasta dish that has no tomato sauce or cream sauce that makes a great accompaniment for other ingredients. This was perfect as a nest for Texas Beer Boiled Shrimp. I used angel hair pasta and cut the water back to just 1 tbs, which I added to 1 tbs lemon and lime juice and 1 tbs EVOO for 2 servings. Cilantro isn't a favorite so I used basil instead and reduced the sage to a rounded tsp. The possibilities are endless. Thank you Ryan, this is a keeper!-01 Mar 2013
This is a nice light pasta. I used fresh parsley, lemon balm, and basil. This would be really good reducing the water and adding a drizzle of olive oil. Also, this would be good with a little added zing- maybe with a little sprinkle of parmesan.-20 Jun 2010
by Sunshine UCF
Good, if your going to have it as a main meal may want to add some kind of meat. Next time I think I'm going to try that and only adding half a tablespoon of each herb.-14 Jun 2010
- 2/3 cup extra virgin olive oil
- 2 teaspoons sugar
- 3 tablespoons water
- 2 tablespoons white wine vinegar, or rice vinegar
- 4 teaspoons minced garlic
- 1 tablespoon Dijon mustard
- 2 teaspoons lime juice
- 2 teaspoons lemon juice
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- Whisk all ingredients in medium bowl. Microwave on high 1 minute. Whisk again for 1 minute until smooth. Cover and chill before serving.
- cooking spray
- ½ cup orange juice
- ¼ cup olive oil
- 6 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 ½ tablespoons crushed dried oregano
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 3 pounds fingerling potatoes
- 3 tablespoons chopped fresh thyme
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
Combine orange juice, olive oil, garlic, mustard, lemon juice, oregano, salt, pepper, cumin, and turmeric in a food processor pulse to get a thick sauce.
Place potatoes in the prepared pan and pour sauce over top. Toss to coat.
Bake, covered, in the preheated oven for 40 minutes. Uncover and continue to bake until potatoes are tender, about 20 minutes more. Top with fresh thyme.
- 2 pounds large shrimp, shelled and deveined, tails left on
- 1 1/2 cups extra-virgin olive oil
- 1 tablespoon finely grated orange zest
- 1/4 cup plus 2 tablespoons fresh orange juice
- 1 tablespoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
- 3/4 cup chopped cilantro
- 3/4 cup chopped parsley
- One 3-inch piece of fresh ginger, peeled and finely grated
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Lemon wedges, for serving
Spread the shrimp in an even layer on a large rimmed baking sheet. Refrigerate uncovered for 2 hours to air-dry.
In a large bowl, mix all of the remaining ingredients except the salt and lemon wedges. Add the shrimp and stir to coat. Refrigerate for 30 minutes, stirring occasionally.
Remove the shrimp from the marinade season with salt. Light a grill or preheat a grill pan. Grill the shrimp over moderately high heat, turning once, until just white throughout, about 4 minutes. Transfer to a platter and serve with lemon wedges.
Fregola Salad with Citrus and Red Onion
- Quick Glance
- Quick Glance
- 25 M
- 40 M
- Serves 4 to 6
Ingredients US Metric
- For the orange oil
- 1/2 cup extra-virgin olive oil
- Zest of 1 orange, preferably organic
- For the fregola salad
- 8 cups homemade chicken stock or low-sodium canned chicken broth
- 1 pound fregola pasta (or orzo)
- 1 orange
- 1 pink grapefruit
- 1 small red onion, thinly sliced
- 1/2 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/2 tablespoon fennel seeds, lightly toasted
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Combine the olive oil and the orange zest in a small bowl and set aside.
In a large saucepan over high heat bring the chicken broth to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes.
Drain the pasta and turn it onto a large baking sheet. Spread it out into a single layer and let cool for 10 minutes.
Meanwhile, using a small knife, cut all the peel and pith off the orange and grapefruit. Holding the fruit over a large bowl to catch any juice, cut between the membranes to release the segments into the bowl. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta to the segments and juice in the bowl.
Add the reserved orange oil to the pasta. Toss all the ingredients and serve. Originally published March 24, 2010.
Recipe Testers' Reviews
Fabulous. A real riff on couscous and pasta salads. Please, if I can urge you to find fregola, do. The texture and flavor are so unique that without it, I feel the salad would be compromised. Fregola is nutty, wheaty, and toasty with a chewy, al dente quality that’s so satisfying. The citrus, herbs, and spices all contribute to a truly unique and delicious salad. Buon apetito.
This is an absolutely fantastic salad. It’s simple to prepare, but bold in flavor (even subbing in the orzo). The citrus zest in the olive oil gives the whole dish a pleasing zing. The red onions, fresh herbs, and fennel seeds provide appealing textural and flavor contrasts. This is a standout dish that I will be making for a long time to come.
Simple and fresh, that’s how I describe this salad. Sad to say, I couldn’t find fregola pasta. I substituted orzo. How easy could this be? You cook the pasta, cut grapefruit and orange segments, assemble the other ingredients, and toss. The citrus and red onion flavors give such great freshness to the dish. I served this for lunch, and everyone requested seconds. I love it when I don’t have to store leftovers.
HUNGRY FOR MORE?
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- 4 (5 oz.) fresh lobster tails
- ½ cup (4 oz.) unsalted butter, melted and divided
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 1 teaspoon finely chopped fresh tarragon
- 1 teaspoon finely chopped fresh flat-leaf parsley
- 1 teaspoon thinly sliced fresh chives
- ½ teaspoon finely chopped garlic (from 1 garlic clove)
- ¼ teaspoon kosher salt
- Lemon wedges, for serving
Preheat oven to 450°F. Using kitchen shears, cut straight down top center of lobster tail shell. Use a spoon to gently release lobster meat from each side of shell. Gently pull meat away from bottom of lobster, and place on top of shells. Place lobster tails on a baking sheet lined with parchment paper, and spoon 1 tablespoon of the butter over each. Bake in preheated oven until bright red and opaque, 12 to 14 minutes.
Meanwhile, heat remaining 1/4 cup melted butter in a small saucepan over medium-low. When ready to serve, remove butter from heat, and transfer to a small serving bowl. Stir in lemon juice, tarragon, parsley, chives, garlic, and salt. Serve lobster tails with citrus-herb butter and lemon wedges.
Herb and Citrus Oven Roasted Chicken
We don’t go out to eat often. There’s nothing more I love than gaining a little cooking inspiration and having someone else whisk away the dishes. But, because my hubby (and sometimes, even I) thinks the food I make is just as good as the grub we get at restaurants, we tend to enjoy the majority of our meals at home. No complaints here – cooking is what makes my heart beat after all! But I could go for a break now and then.
This roasted chicken is simply not helping my case…
Not to mention – making this meal probably cost me a whole $8. It was totally scrumptious and so easy, too. Whip it up for a weeknight meal or a casual dinner party that calls for something elegant yet simple!
The chicken turns out citrusy, tender, and melt-in-your-mouth good. Tuck in some fingerling potatoes and fresh herbs for another tasty twist. I think I’ll try that next time!
You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. Swap cilantro for the rosemary and thyme. Serve it over rice, maybe? No need to be a recipe robot – get creative!
However you dish up this delicious meal, though, you’re gonna love it. No need for basting or broiling or anything fancy here. Just pop it in for an hour at 400 degrees, and presto! Perfect, mouthwatering chicken.
It’s even better if you let it marinade in the olive oil mixture overnight! This also makes it that much quicker to get it into the oven and into your belly.
Once the chicken has baked, remove the pieces to a serving platter. Nestle in some of your pretty citrus and aromatic herbs, and you have an easy, elegant meal. Everyone – even if it’s just your hubby – will be so impressed!
I served this with lemony orzo and a big salad, but rice, potatoes or garlic bread would also be great. Try it tonight!
Roast Turkey Breast
Turkey breast recipes are something special. Mostly you see recipes for the whole bird but sometimes you don’t need a whole turkey…. am I right? Turkey is seriously the most underrated protein. I will never understand why so many of you wait until Thanksgiving to enjoy this deliciousness.
There is a slow cooker citrus herb turkey breast recipe on my site that is a total life saver most holidays, but I wanted to share this easy oven roasted version with you as well because it is seriously mouthwatering and wonderfully easy.
I stock up on turkey breasts during these winter months so I can make this turkey all year long. It’s just that good!
- 4 skinless, boneless chicken breast halves
- ⅓ cup lemon juice or orange juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 2 tablespoons finely chopped shallot
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Lemon or orange wedges (optional)
Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lemon juice, honey, olive oil, thyme, rosemary, shallot, garlic, salt, and pepper. Pour over chicken seal the bag. Marinate in the refrigerator for 2 to 4 hours, turning the bag occasionally.
Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.
Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170°F). If desired, serve with lemon wedges.
Easy Citrus-Herb Rice
When life throws a lemon at you don’t just make Easy Strawberry Lemonade also prepare Sauteed Lemony Broccoli and citrus herb rice…lol.
If you love rice, herb, and citrus you will love this recipe. This is another way to elevate the flavor of rice, so to my rice lovers that don’t eat white rice, you can use brown rice for this recipe if that’s what you eat or prefer.
As I mentioned above, the rice is fully packed with flavor. I used stove top but you can as well use a rice cooker or instant pot, the only difference is the cooking time, the stove top is faster.
For the quantity of liquid used for this recipe, if you’re not sure how much liquid require to cook the rice you’re cooking with I implore you to start with small quantity in other not to end up with a pot of mushy rice.
To complete the dish it was served with Sauteed Lemony Broccoli and whitening fish but was prepared the same way as Baked Salmon in Foil