Thousand-Herb Spaghetti

  • Preparation 15 MIN
    Cooking 10 MIN
  • Servings 4



  1. In a large pot of salted boiling water, cook the spaghetti until al dente. Keep 1/2 cup (125 ml) of the cooking water aside. Drain the spaghetti and oil lightly. Place in a large bowl.
  2. Add the Parmesan, herbs and lemon zest. Season with salt and pepper. Set aside.
  3. In the same pot that was used to cook the pasta, sauté the garlic in the oil. Pour over the pasta. Add the cooking water and toss well. Adjust the seasoning and add Espelette pepper to taste.
  4. 4. If desired, top with more grated Parmesan cheese before serving. Eat warm or at room temperature.


Don't toss out those slightly wilted herbs: They can make a beautiful pesto. Here, we used basil, cilantro, arugula, parsley and chives, but watercress, mint or dill could easily have been thrown into the mix. If it's green, go with it.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 590  
Total Fat 24 g  
Saturated Fat 6 g  
Sodium (salt) 340 mg  
Carbohydrates 72 g  
Fibre 4 g  
Protein 20 g