On Pace PASTA WITH BUTTER, SAGE & PARMESAN Total Time: 20 minutes Serves: 4 Native to the Mediterranean region, sage is an aromatic herb traditionally used in medicine for the treatment of seizures, ulcers, gout, inflammation, paralysis, diarrhea, hyperglycemia and more. With its savory, slightly peppery flavor, it can be used for seasoning foods from sausages to stuffing and even pasta.
Ingredients: • • • • •
salt and freshly ground black pepper 1 pound cut pasta, such as ziti 2 tablespoons butter 30 fresh sage leaves 1 cup (or more) grated Parmigiano-Reggiano
Preparation: 1. 2.
HEALING THROUGH HERBS
Benefits of At-Home Gardening Written by Megan Young, MS, RDN, and Noel Le, RDN
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he hobby of at-home gardening has become increasingly popular as people are discovering the gratification of growing their own produce. If a balanced, nutritious meal is a goal for your family, starting an herb garden can be a great way to add extra flavor to your cooking and kick up the health benefits of your home-cooked meals. Read on to learn about gardening at home, and then try one of these delicious recipes.
8 | Pulse Magazine Spring 2022
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Bring a large pot of water to a boil; add salt. Cook pasta until tender to the touch but not quite done. While pasta is cooking, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium and add sage. Cook until butter turns dark brown and sage shrivels, then turn heat to very low. When the pasta is just about done, save 1 cup of the pasta cooking water. Drain pasta and immediately add it to butter-sage mixture. Raise heat to medium. Add 3/4 cup pasta cooking water and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds or until some of the water is absorbed and the pasta is perfectly done. Stir in cheese; the sauce will become creamy. If desired, thin it with a small amount of water. Season liberally with pepper and salt to taste and serve immediately. Top with more grated cheese to taste.
Nutritional analysis per serving: 607 calories; 16 grams fat; 9 grams saturated fat; 90 grams carbohydrates; 7 grams dietary fiber; 26 grams protein; 397 milligrams sodium. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
