Pasta with Potatoes and Herbs
Indulge in the comforting, rustic flavors of this Pasta with Potatoes and Herbs recipe—a hearty Italian-inspired dish that brings simplicity and elegance to your table. Combining tender cubes of potato and perfectly cooked short pasta, this recipe is elevated with a medley of aromatic herbs like parsley, rosemary, and thyme. Simmered in a savory vegetable broth and enriched with sautéed onion and garlic, the dish boasts a natural creaminess without the need for heavy sauces. Easy to prepare in under 40 minutes, it’s a perfect choice for cozy weeknight dinners or casual gatherings. Top it with freshly grated Parmesan for an irresistible finish, or keep it vegan for a plant-based delight. Packed with comfort and fresh flavors, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 250 grams pasta (short shape, such as penne or rigatoni)
- 300 grams potatoes (peeled and cubed)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 500 ml vegetable broth
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh rosemary (finely chopped)
- 1 teaspoon fresh thyme (leaves only)
- 50 grams Parmesan cheese (grated, optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 5 minutes.
Add the pasta to the pot with the potatoes and cook according to the pasta package instructions until the pasta is al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and potatoes and set aside.
Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic to the pan and cook for 1 minute, stirring frequently to prevent burning.
Pour in the vegetable broth and bring to a gentle simmer. Add the fresh rosemary and thyme, and season with salt and black pepper.
Add the cooked pasta and potatoes to the pan and toss to coat in the sauce. Add a splash of the reserved pasta cooking water if the mixture seems dry.
Stir in the freshly chopped parsley and mix well. Remove the pan from the heat.
Serve the pasta warm, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
