xiaoxl/recipe_data huggingface dataset:
Polish Stuffed Cabbage
Category: main-dish
By Christa

Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.

Ingredients:
1 medium head cabbage
water to cover
1 pound ground beef
1 cup cooked rice
garlic powder to taste
1  egg
1 (12 fluid ounce) can tomato juice
1 tablespoon vinegar
1 tablespoon white sugar
water to cover

Directions:
Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 to 8 servings

Calories: 331.2
Fat: 21.2 g
Saturated fat: 8.5 g
Carbohydrates: 19.6 g
Sugars: 9.1 g
Dietary fiber: 4.3 g
Protein: 16.6 g
Cholesterol: 95.3 mg
Sodium: 253.2 mg
Chicken in Tomato-Basil Cream


Ingredients:
butter, onion, diced tomatoes, heavy whipping cream, fresh basil, salt, ground pepper, boneless skinless chicken breasts

Directions:
Melt butter in large skillet over medium heat. Add onion, cook until tender.
Increase heat to high, and add diced tomatoes. Cook until liquid is almost absorbed.
Add whipping cream, and cook until slightly thickened.
Remove sauce from heat; add basil, salt, and pepper.
Preheat oven to 450 degrees. Place chicken in a 7 x 11 baking dish.
Pour sauce over chicken. Bake uncovered, at 450 degrees for 16 to 20 minute or until done.
Super Salad!


Ingredients:
broccoli slaw mix, cucumber, scallion, pineapple chunks in juice, craisins, garbanzo beans, garlic cloves, tahini, soy sauce, lemon juice

Directions:
In a large bowl, combine the brocoli slaw, cucumber, scallions, pineapple chunks, almonds, craisins & 1/2c cooked or canned garbanzo beans.
In a food processor, puree remaining 1 1/2c cooked or canned garbanzo beans and garlic cloves. Add tahini & process until smooth. Add soy sauce, lemon juice & sesame oil, and reserved pineapple juice. Puree until smooth & well blended. Use a spatula to scrape down sides.
Taste for seasoning. Add more lemon juice or soy sauce if needed.
Toss dressing with salad & enjoy!
Susan's Vinaigrette Coleslaw
Category: side-dish
By SusieQ

This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.

Ingredients:
3 tablespoons apple cider vinegar
3 tablespoons canola oil
3 tablespoons white sugar
¼ teaspoon dry mustard
¼ teaspoon poppy seeds
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce  (Optional)
4 cups shredded green cabbage
2  carrots, shredded

Directions:
Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved. Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 109.2
Fat: 7.2 g
Saturated fat: 0.5 g
Carbohydrates: 11.1 g
Sugars: 8.8 g
Dietary fiber: 1.8 g
Protein: 0.9 g
Sodium: 124.9 mg
Broccoli-Cranberry Salad


Ingredients:
fresh broccoli florets, bacon, dried cranberries, red onions, low-fat mayonnaise, honey, cider vinegar

Directions:
1. Bring water to a boil in a large saucepan; add broccoli.
2. Cook 1 minute or until broccoli is bright green.
3. Plunge into a bowl of ice water; drain.
4. Combine broccoli, bacon, cranberries and onion in a serving bowl.
5. Whisk together mayonnaise, honey and vinegar; pour over broccoli, tossing to coat.
Camotes Enmieladitos


Ingredients:
sweet potatoes, piloncillo cones, cinnamon sticks, star anise, whole cloves, salt, water, creme fraiche, Crema Mexicana, habanero sauce

Directions:
Preheat oven to 375º.
Place the sweet potato slices singly in a lightly greased Dutch oven or similar pot.
Arrange the piloncillo cones pieces directly on top of the sweet potato slices. Place the cinnamon stick, star anise and cloves on top of the sweet potatoes. Add a dash of salt. Pour the water on top of everything.
Cover the pot and bake for about 1 hour or until the camotes are completely cooked and the syrup has thickened. (I checked the sweet potatoes at the halfway mark to make sure they weren't burning.] You can always reduce the temperature.
Remove from oven and *carefully* arrange the slices of yams on a platter. Now pour any remaining syrup on top (*carefully*!] *Set aside to cool about 10 minutes then serve the crema mexicana on the side.
*It is important to let them cool because you could seriously burn your mouth if you eat the camotes too soon after taking out of the oven.
Corn-N-Scallion Sourdough Pancakes


Ingredients:
unbleached all-purpose flour, milk, baking soda, salt, egg, corn, scallion, black beans, tomatoes, red onion, avocado, salt, wine vinegar, sour cream

Directions:
PANCAKES:
Combine starter, flour and milk.
Cover and let rest for 30 minutes in a warm place.
Add oil, baking soda, salt and egg and stir until combined.
Fold in corn and scallions.
Heat pan or griddle over medium heat.
Lightly grease pan, then scoop a heaping tablespoon of batter onto pan.
Flip each pancake over when its surface bubbles and edges are slightly dry.
Continue cooking until bottom is golden.
Repeat with remaining batter.
SALAD:
Combine all ingredients except sour cream.
Scoop 1 tablespoon of sour cream onto each warm pancake and serve hot or at room termperature.
Seasoned Green Beans


Ingredients:
French style green beans, onion, plum tomato, diced tomatoes with juice, bacon, garlic cloves, garlic powder

Directions:
Use a Teflon coated 8” frying pan.  Spray cooking spray in the pan and put on medium heat on stove.
While pan heats up, cut up the raw bacon in ½” pieces and put it in the pan.
Turn the bacon in the pan or stir until its crispy.  Lower heat if the pans starts to smoke or it appears that the bacon is cooking too fast and burns. Do not drain fat.
Add onions and fresh garlic and stir until they appear translucent (transparente].  This should only take about 2-3 minutes.  Do not let garlic burn it will taste AWFUL!  If you use garlic powder add it together with the tomatoes.
Add the tomatoes and stir altogether until all is heated.
Add green beans from both cans with liquid from one can only.  Stir altogether.
When it starts to bubble or heat up, cover pan and turn heat to low to simmer for about 10 minutes.
ENJOY!
Famous  Sugar Cookies


Ingredients:
all-purpose flour, baking soda, salt, margarine, granulated sugar, eggs, vanilla extract, granulated sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a medium bowl, stir together the flour, baking soda, and salt; set aside.
In a large bowl, cream together the margarine and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Gradually stir in the dry ingredients until just blended.
Collect the dough into walnut sized balls and roll them in the remaining 1/4 cups of sugar for garnishing. Place them on an ungreased baking sheet spaced 2 inches apart and flattened slightly.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on the baking sheet for about 5 minutes before putting them on a wire rack to dry completely.
That's it! Now enjoy al the hard, loving work you put into making them!
Fried Sage Leaves


Ingredients:
flour, sage leaves, mayonnaise, garlic, extra virgin olive oil, lemon juice, salt

Directions:
place the vegetable oil in a skillet and heat over medium heat.
combine the mayo, olive oil, garlic and lemon juice into a dipping sauce.  season with salt as necessary.
lightly dust the sage leaves with flour, shaking off any excess.  drop into the hot oil and cook until crispy and bright green, ~30 seconds.  remove with a slotted spoon and drain on paper towels.
serve with the dipping sauce.  you can experiment with other savory sauces as well, though the sage leaves are rather fragile, so you will need to be careful.
Amazing Chocolate Beet Cake
Category: desserts
By Kat

No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!

Ingredients:
1 (15 ounce) can sliced beets, drained with 1/2 cup liquid reserved
1 ½ cups white sugar
3  eggs
½ cup olive oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans. Blend beets and reserved liquid in a blender until smooth. Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth. Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full. Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 3 small loaves

Calories: 151
Fat: 6.6 g
Saturated fat: 1.7 g
Carbohydrates: 23.3 g
Sugars: 15.7 g
Dietary fiber: 1.6 g
Protein: 2.4 g
Cholesterol: 23.3 mg
Sodium: 171.3 mg
Toasted Soup


Ingredients:
garlic cloves, unbleached flour, olive oil, eggs, croutons, fresh ground pepper

Directions:
In a heavy saucepan, brown the garlic and flour in heated oil, stirring constantly over low heat, 3-5 minutes.
Add the chicken stock and mix well, scraping all the flour from the sides of the pan. Simmer 20 minutes, skimming occasionally. Pass the mixture through a sieve, discarding the garlic and any lumps of flour.
In a clean pan, bring the mixture to a boil and slowly add the beaten eggs, continuously beating with a fork during the process. Return to the boil, remove immediately from the heat, and serve with croutons and freshly ground pepper.
Custard Berry Parfaits


Ingredients:
sugar, cornstarch, salt, 1% low-fat milk, vanilla extract, berries

Directions:
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Gently stir in vanilla. Cool to room temperature without stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for at least 1 hour.
Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers.
Pickled Cherry Peppers


Ingredients:
white vinegar, water, sugar, salt

Directions:
Sterilize 5 pint-sized canning jars, rings and lids by boiling them in a large pot for at least 10 minutes, making sure they are completely submerged.
Rinse the cherry peppers thoroughly under cool running water, removing any visible dirt or debris. Trim the stem from each pepper with a small, sharp knife. You do not need to actually remove the stem; simply cut it down to a manageable size.
Place the peppers into your sterilized jars. They should fill the jars most of the way, but don't forcibly stuff them inside.  Add spices and garlic cloves to each jar.
Put the vinegar, water, sugar, salt and sugar into a saucepan.  Bring these ingredients to a gentle simmer and allow them to cook until the sugar and salt completely dissolve, about 5 minutes.
Pour the vinegar mixture over the ingredients in each jar. Leave approximately 1/4 inch of air at the top of each jar. Wipe the rim of each jar with a paper towel, then put the lids and rings on the jars.
Process the jars in boiling water for at least 10 minutes. You should do this with a water bath canner if possible. If not, fill a large pot with hot water, add the jars (which should be standing upright and fully submerged with 1 inch of water over the top of the lids], cover and bring the water to a boil for at least 10 minutes.
Remove the jars from the hot water, allow them to cool, then check the seal by pressing on the top of each jar with a finger. If the top is slightly inverted and does not give when you press on it, the jar is properly sealed. Store properly sealed jars for several weeks before eating the peppers.
Curried Pasta Salad


Ingredients:
small shell pasta, Red Delicious apple, cucumber, red onion, mayonnaise, sour cream, curry powder, iceberg lettuce, paprika

Directions:
Cook and drain pasta according to package directions.
Pour into a large bowl (see note] and toss with vinagrette dressing.
Add apple, cucumber and onion and mix well.
Combine mayonnaise, sour cream and curry powder in a small bowl.
Add to other ingredients and mix gently to combine.
Cover and refrigerate several hours to chill and blend flavors.
To serve, line a glass salad bowl with lettuce and spoon salad on top.
I like to garnish with a sprinkle of paprika.
*Note:if you mix in a plastic bowl, the curry powder may stain it.
Smothered Pork Chops & Gravy


Ingredients:
olive oil, garlic clove, sour cream, Worcestershire sauce

Directions:
In a skillet, heat oil, garlic, and a splash of Worcestershire, and brown the pork chops.
Meanwhile, mix sour cream, soup, Worcestershire, salt, and pepper.
When pork chops are done, pour mixture over chops and heat through.
I served the chops with the gravy and gravy over baked potatoes, but you might like mashed potatoes or rice.
Pumpkin (Curried Winter Squash)


Ingredients:
yellow onion, habanero pepper, water, fine salt, water, ground cumin, ground cumin, garlic clove, water

Directions:
Remove the stem and end from the squash and cut in half horizontally. Use a peeler to remove the skin. Then halve lengthwise again and remove the seeds. Cut each quarter lengthwise into 6 or 8 slices, and then slice crosswise into 1/4-inch slices.
Heat the oil in a large Dutch oven over medium-high heat. Add the onion, chiles, and garlic. Then stir in the squash and salt. Cover and cook for 5 minutes. Add the water, stir, cover again, and cook until almost softened, about 20 minutes.
Uncover and let any excess water dry out by allowing it to bubble vigorously until holes appear in the squash, 8 to 10 minutes. Mash with the back of a metal spoon.  Stir in the cumin. Serve warm or at room temperature.
Puree the garlic cloves with the water in a blender or food processor.
Cannoli Cream with Cookies
Category: uncategorized
By BelGioioso Cheese

Try this simple dessert with Ricotta con Latte® from BelGioioso.

Ingredients:
1 (16 ounce) container BelGioioso Ricotta Con Latte®
¼ cup white sugar
2 tablespoons semisweet chocolate chips
12  lemon-flavored shortbread cookies
6  mint sprigs

Directions:
Combine BelGioioso Ricotta con Latte cheese with sugar until well blended. More sugar may be added if a sweeter filling is preferred. Stir in the chocolate chips; cover and refrigerate mixture for at least 30 minutes before serving. To serve, scoop a serving of the cannoli cream onto a dessert plate and garnish with cookies and a mint sprig.

Prep time: 5 mins
Total time: 35 mins
Yields: 6 servings

Calories: 243.8
Fat: 12.5 g
Saturated fat: 6.6 g
Carbohydrates: 23.5 g
Sugars: 15.2 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 28.4 mg
Sodium: 199.4 mg
Baked Potato Skins


Ingredients:
potatoes, butter, pepper, parmesan cheese, sour cream

Directions:
Scrub potatoes throughly, prick several times with a fork., Bake at 400 for 1 hour, or until done., Allow to cool to touch., Cut potatoes in half lenthwise., Carefully scoop out pulp, leaving about 1/4 inch thick shells., Cut each shell lenthwise into 1 inch wide strips., Place on ungreased baking sheet., Brush tops of strips with butter., Sprinkle with seasonings and cheese., Bake at 400 for 10-12 minutes, or until crisp., Serve warm with sour cream.
Roasted Shallots


Ingredients:
shallot, olive oil, kosher salt, fresh ground black pepper, fresh thyme sprigs

Directions:
Preheat the oven to 400ºF.
Cut the ends off the shallots and peel them.  If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel.  Place them on a small baking sheet and drizzle them lightly with olive oil.
Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper.  Use a rubber spatula or your hands to mix well.
Lay down the thyme sprigs and cover the pan with foil.  Bake for 20 minutes, then remove the foil and bake for another 15 minutes.  Remove and discard the thyme sprigs.  Allow to cool slightly and serve.
Buttermilk-Cheese Biscuits


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, sharp cheddar cheese, buttermilk, buttermilk

Directions:
At least 30 minutes or up to 2 1/2 hours before serving: in a medium bowl, stir together flour, baking powder, baking soda and salt.
With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in cheese and buttermilk just until dry ingredients are moistened.
Place on a lightly floured surface.
Gently knead ten to twelve times.
Roll or pat to 1/2-inch thickness.
Cut with a 2 1/2-inch biscuit cutter dipped in flour.
Place biscuits on an ungreased baking sheet.
If making ahead, cover and refrigerate up to 2 hours.
About 25 minutes before serving: Preheat oven to 425-degrees for 10 minutes.
Bake biscuits for 12-14 minutes or until golden brown.
Roasted Beet Salad


Ingredients:
beet, red wine vinegar, Dijon mustard, salt, sugar, olive oil, pear, mesclun

Directions:
Place a rack in the center of the oven and preheat the oven to 425 degrees F.
For the roasted beets:
Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.
While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
For the vinaigrette:
Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.
Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.
Tropical Carrot Raisin Salad
Category: salad
By Betsy Pearce Hochstein

Pineapple and coconut give this a tropical feel and yogurt helps to cut the calories.

Ingredients:
1 cup raisins
1 pound carrots, shredded
¼ cup crushed pineapple in juice
3 tablespoons shredded coconut
¼ teaspoon salt
6 ounces reduced-fat pina colada yogurt
¼ cup mayonnaise

Directions:
Soak raisins in a bowl of water until softened, about 20 minutes. Drain. Combine carrots, raisins, pineapple, coconut, and salt in a bowl. Mix yogurt and mayonnaise in another bowl; stir into carrot mixture. Cover and refrigerate until chilled.

Prep time: 10 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 169.7
Fat: 6.4 g
Saturated fat: 1.5 g
Carbohydrates: 28.6 g
Sugars: 20.4 g
Dietary fiber: 2.7 g
Protein: 2.1 g
Cholesterol: 4 mg
Sodium: 172.3 mg
Roasted Eggplant with Orange Miso Glaze


Ingredients:
eggplant, olive oil, miso, honey, orange zest, cayenne

Directions:
Place eggplant slices on a greased or sprayed baking sheet., Brush with olive oil., Bake at 400 F for ten minutes., Whisk remaining ingredients together., Turn eggplant slices over and brush with glaze., Bake for 5 minutes., Turn eggplant slices over and brush with glaze., Bake for 5 minutes more.
The Perfect Basic Burger
Category: main-dish
By Lindsay Perejma

Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!

Ingredients:
1  egg
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground beef
½ cup fine dry bread crumbs

Directions:
Preheat an outdoor grill for high heat and lightly oil grate. In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick. Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Prep time: 15 mins
Cook time: 16 mins
Total time: 35 mins
Yields: 4 hamburger patties

Calories: 317.3
Fat: 17.8 g
Saturated fat: 6.8 g
Carbohydrates: 10 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 27.4 g
Cholesterol: 124.5 mg
Sodium: 474.5 mg
Chocolate Apple Bread
Category: bread
By CORWYNN DARKHOLME

The combination of chocolate, cinnamon and apple make a great sweet bread that all will love!

Ingredients:
2 tablespoons white sugar
¼ teaspoon ground cinnamon
¼ cup finely chopped walnuts
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup margarine, softened
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
2 tablespoons buttermilk
1 cup chopped apples
½ cup walnuts
¼ cup semi-sweet chocolate chips

Directions:
To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped walnuts. Set aside. In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside. In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and semi-sweet chocolate chips. Pour into a greased 9x5x3 inch loaf pan. Sprinkle with topping. Bake in a preheated 350 degree F (175 degree C) oven for 50 to 60 minutes. Cool for 15 minutes. Remove from pan. Cool on a wire rack.

Yields: 1 loaf

Calories: 297.2
Fat: 14 g
Saturated fat: 2.7 g
Carbohydrates: 39.7 g
Sugars: 22.4 g
Dietary fiber: 1.6 g
Protein: 4.7 g
Cholesterol: 31.1 mg
Sodium: 286.7 mg
Oyster Sauce


Ingredients:
oyster sauce, beef, cornstarch, water, sugar

Directions:
Mix together in a small pot the cornstarch, water and sugar., Add the oyster sauce and heat till it thickens., I like this added to snow peas, mushrooms etc., Also nice in a stir fry of your choice.
Hot Homemade Apple Cider


Ingredients:
water, cinnamon sticks, cloves, orange

Directions:
1. In large pot combine apple juice, water, cinnamon sticks, cloves, orange and bring to a boil.
2. Reduce and simmer for 15 minutes or longer.
3. Serve.
Pasta in Southwestern Sauce


Ingredients:
dry sherry, olive oil, fresh garlic, shallot, sun-dried tomatoes packed in oil, tomatoes, fresh basil, fresh parsley

Directions:
Heat the sherry and oil in a heavy skillet over med-high until it boils.
Saute the garlic and shallots for 3 minutes, stirring.
Add the both types of tomatoes and the jalapenos.
Reduce heat to low, and cook for 20 minutes. Stir occasionally.
While sauce simmers, prepare the pasta (fresh pasta should only need to boil for 5 minutes or less]. Stir the fresh pasta occasionally, as it can get pretty sticky.
Drain the pasta, rinse briefly with hot water, and drain again.
Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs.
Toss pasta and sauce together, then serve immediately.