10 oz. whole wheat rotini
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 Tbsp. lemon juice
Salt and pepper, to taste
• In a large pot, bring salted water to a rapid boil and cook the rotini until al dente. Drain and then let cool to room temperature.
• In a small pan, cook the garlic in one tablespoon of the olive oil for 30 seconds to 1 minute. Remove from the heat and let cool to room temperature. Add the remaining oil and the parsley, basil, and lemon juice and stir.
• In a large mixing bowl, combine the pasta and the herb mixture and toss until all the pasta is coated. Season with salt and pepper and serve at room temperature.
