Pasta with Local Herbs and Eggs

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Enjoy this easy-to-prepare dish made with as many locally grown foods as you can find, straight from the farmers’ market or your local farm stand. This pasta dish is rich in protein, fiber, vitamin A, and iron.


  • Sea salt
  • 1 pound organic whole wheat or semolina penne
  • 3 tablespoons local butte


  1. Bring a large covered pot of lightly salted water to a boil over high heat. Cook the pasta according to package directions. Before draining, reserve 2 cups of cooking water. (Note: If you leave a measuring cup in a colander set in the sink, it’s easier to remember to reserve the