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  • Writer's pictureEmily

Easy Butter, Sage, & Parmesan Pasta

I hope you're all enjoying your weekend! Today I have a very easy, very quick, and very delicious pasta recipe for you. This is a great recipe to have handy at the end of the week when you have a few of those vegetables left that didn't get eaten over the week and you don't have the energy or time to make a fancy sauce.

This recipe takes a total of about 25 minutes to make (that's like music to my ears). The rich buttery, herby sauce is so delicious but simple, and mixed with the thick pappardelle pasta and fresh vegetables, it's an amazing combination.


Prep time: 5 min

Cook time: 20 min


1/3 cup butter

1 package of Pappardelle pasta (about 5 cups cooked)

1 bell pepper

10-15 asparagus spears

1 handful of roughly chopped sage leaves (see notes)

1/2 cup Parmesan cheese (best if it's grated)

Salt & pepper, to taste


  1. Heat large pot of water to a boil. Then, heat a large saucepan to medium heat.

  2. Cut the vegetables into bite-sized pieces.

  3. Once the saucepan is hot, add 2 tbsp of butter and the vegetables. Season with salt and pepper. Cook for about 10 minutes

  4. Once the pot of water is boiling, add a pinch of salt and the pasta. Cook for 7-8 minutes (until al dente). Once done, drain the water and toss with a tsp of butter to ensure the pasta doesn't stick. Set aside.

  5. Once the vegetables are cooked through, add the remaining butter and sage and briefly wilt the leaves. Then, add the pasta and the parmesan to the saucepan and combine until the butter covers the pasta.

  6. Serve immediately with scoop of parmesan on top.


  • The sage can be substituted with basil or oregano; whatever type of herb you like. You can play around with this dish a lot as it has very flexible base ingredients.

  • You can add any kind of protein to this dish to make it a more balanced meal. I think pork or chicken would go amazing with the sage.

Pasta is always my first and last resort dish. It is my first choice at a restaurant (especially if it's freshly made), and it's always my first choice to make when I'm out of pretty much everything at the end of the week because it's so easy and versatile. Don't get me wrong, I love a super creamy or saucy pasta with alllll the Italian flavours you can think of, but sometimes I just need to get back to the basics of a classic, simple Italian taste.

This recipe is one of the easiest ones I've made yet and is perfect to get rid of whatever is in your fridge from the week. I wanted to make this recipe a no-brainer for a Friday night when you've come to the last resort before takeout. You have to try it

I hope you get to try this out and let me know how it goes!

Thanks for reading! Have a great rest of your weekend! :)

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