Pasta with Cilantro

I think of this as a summer meal because it requires fresh cilantro (above), but we can actually get that almost all year now in our market. It’s quick and easy and a nice change from heavier tomato sauces. All you have to cook is the pasta. Serves two with a little left over.


8 ounces dry pasta of your choice, whole wheat is fine
1/4 cup of chopped fresh cilantro
1/2 cup of crumbled feta cheese, low fat is fine
2 garlic cloves pressed through a garlic press
1 tablespoon olive oil
14 ounce can of Italian style stewed tomatoes (or add oregano and basil to regular)
1/4 teaspoon salt, or to taste
A little fresh-ground black pepper

Cook pasta per package directions. Add remaining ingredients to a large serving bowl and mix well. I like to dice the larger pieces of stewed tomato before adding them. Add pasta, mix well, and serve.

In other food news: HURRAH! Local strawberries have arrived at our neighborhood farm markets!

Aren’t they beautiful? We were teased with one batch of good Florida strawberries in early spring, but it’s been nothing but tasteless California ones since then. I’ve had great local strawberries IN California, but the ones they ship here are a pale shadow of our own sweet, flavorful local strawberries. Over the next month we’ll have them plain, on cereal, waffles, pancakes, and salads, as above. If we get ambitious maybe on fresh scones or shortbread with whipped cream. And certainly on ice cream. When we’re getting tired of them (seems impossible now), the local blueberries will be here. And when they no longer thrill, it’ll be time for local peaches. And that’s not to mention our fine local corn, tomatoes and watermelon. Ah, summer!

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