FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
LEMON ANGEL HAIR
I serve this time-saving treatment for angel hair pasta gets loads of flavor from lemon and Parmesan cheese. A hint of garlic and flecks of fresh parsley add interest, too. This simple side dish is so versatile, it also could accompany chicken, fish, seafood or pork.-Meg Mongell, Plainfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.
Nutrition Facts : Calories 427 calories, Fat 23g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 426mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
ANGEL HAIR PASTA WITH LEMON AND CHICKEN (LIGHTER)
The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta in this quick and easy dish. Serve with a generous topping of Parmesan cheese and a tossed green salad.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 36.3 g, Cholesterol 47 mg, Fat 14.7 g, Fiber 1.3 g, Protein 22.5 g, SaturatedFat 3.9 g, Sodium 271 mg, Sugar 1.4 g
ANGEL HAIR PASTA WITH LEMON SAUCE
Angel Hair Pasta with Lemon Sauce cooks up very quickly! With this simple lemon sauce that requires only warming, no cooking, helps make this pasta dish come together in a snap!
Provided by 2 sisters recipes
Categories Pasta Dishes
Time 10m
Number Of Ingredients 10
Steps:
- In a large pot of boiling water, add 2 teaspoons of salt. Add in angel hair pasta and cook until "al dente," about 3 minutes or less. Reserve 1/4 cup of salted water, and set aside. Drain
- Meanwhile, melt butter in a large saute' pan. Add olive oil, zest, lemon juice, salt, and pepper. Heat gently for 1 minute. Toss with pasta (and if you need more liquid, add in the reserved 1/4 cup of salted water).
- Add fresh basil and grated Parmigiano-Reggiano cheese and toss until angel hair pasta is evenly coated. If you need to add some extra virgin olive oil, please do so. Drizzle some in to keep the pasta extra moist.
- Serve in warm bowls and garnish with some fresh basil, lemon zest, and fresh cracked pepper on top. Serve with extra grated Parmigiano cheese at the table.
- Serves 4 to 6
Nutrition Facts : Calories 319 calories, Carbohydrate 41 grams carbohydrates, Fat 1 grams fat, Protein 7.1 grams protein, ServingSize 1 serving
CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE
Categories Vodka Fish Herb Pasta Sauté Dinner Lemon Salmon Noodle Dill Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
- While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.
BASIL-PARMESAN ANGEL HAIR
"I've given this recipe to many people and they all love how quick and simple it is," says San Diego, California's Barbara Dorsett. Try the delightful pasta alongside your favorite main course.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain and return to the pan. Add oil; toss to coat. Add the milk, cheese, onions, basil, lemon zest, salt, garlic powder and pepper. Cook and stir over medium heat until heated through. Sprinkle with additional basil. Serve with lemon.
Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
ANGEL HAIR PASTA WITH LEMON DILL SAUCE
Make and share this Angel Hair Pasta With Lemon Dill Sauce recipe from Food.com.
Provided by dicentra
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan filled with boiling water, cook pasta until firm. Drain.
- Meanwhile, place flour in a small bowl. Gradually whisk in milk until mixture is smooth. In a medium saucepan, melt butter over medium heat.
- Gradually stir milk mixture into saucepan. Cook over medium-low heat, stirring often, until sauce boils and thickens, about 3 minutes.
- Gradually add wine, stirring constantly; if you add the wine too fast, the mixture will curdle. Whisk in cream cheese until smooth.
- Stir in lemon zest, dill, salt and cayenne.
- Transfer pasta to a large bowl. Pour on sauce; toss to coat. Serve hot.
Nutrition Facts : Calories 335.7, Fat 7.2, SaturatedFat 4.1, Cholesterol 20.4, Sodium 215.9, Carbohydrate 51, Fiber 2.1, Sugar 1.4, Protein 11
ANGEL HAIR PASTA WITH SMOKED SALMON AND DILL
Make and share this Angel Hair Pasta With Smoked Salmon and Dill recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain well; return to same pot.
- Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan.
- Bring to boil over medium-high heat. Add sauce to pasta; toss to coat.
- Add salmon and toss to combine. Season win salt and pepper and serve.
Nutrition Facts : Calories 638.3, Fat 28.2, SaturatedFat 15.9, Cholesterol 103.9, Sodium 721.9, Carbohydrate 69.8, Fiber 3.4, Sugar 1.9, Protein 25.8
LEMON-PARMESAN ANGEL HAIR PASTA WITH SHRIMP
A super easy to make shrimp and pasta recipe! It's flavored with parmesan, lemon, garlic and herbs for a delicious combo that will leave you craving more.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining.
- In a large skillet, heat olive and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.
- Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp at a time as needed. Toss in 2 Tbsp of each parsley and basil, then sprinkle top with parmesan cheese and remaining 1 Tbsp of each parsley and basil. Serve warm.
Nutrition Facts : Calories 551 kcal, Carbohydrate 53 g, Protein 36 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 313 mg, Sodium 300 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ANGEL HAIR PASTA AND CHICKEN WITH CREAMY GARLIC SAUCE - IN ONE PAN
If you love garlic and dislike washing up then this will become a firm favourite to add to your quick to get dinner on the table recipes. Super tasty and economical. It's a winner!
Provided by Recipe Winners
Categories Pasta and Rice
Time 20m
Number Of Ingredients 11
Steps:
- season chicken with salt and pepper
- on a medium heat add half the butter and oil to a large frypan and when the butter melts and gently foams add the chicken and cook for 3-4 minutes a side
- remove chicken onto a plate and cover with alfoil - see step 3 in the notes below
- add the remaining butter and oil to the pan and gently fry the garlic for a minute or two until the garlic is transparent but not browned
- add stock and bring to the boil
- add pasta and stir briefly to prevent sticking then stir occasionally while the pasta is cooking until most of the stock has been absorbed. Pasta is not fully cooked at this point
- add cream, parmesan and parsley
- mix and gently simmer until pasta is almost cooked, remove from heat- see step 8 in the notes below
- slice chicken and add to pasta tossing to coat the chicken
- serve and enjoy!
Nutrition Facts : Calories 1140 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 246 milligrams cholesterol, Fat 75 grams fat, Fiber 3 grams fiber, Protein 56 grams protein, SaturatedFat 37 grams saturated fat, ServingSize 1, Sodium 1414 grams sodium, Sugar 10 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
ANGEL HAIR PASTA WITH SMOKED SALMON AND DILL
Categories Pasta Quick & Easy Salmon Dill Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.
- Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season win salt and pepper and serve.
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- Bring a large pot of salted water to the boil. Cook the pasta until al dente. Strain, toss with 30ml olive oil and set aside.
- To make the sauce, clean and peel the prawns, keeping the tails intact. Heat 80ml of the olive oil in a frying pan over high heat, add half the garlic, a good pinch of salt and the prawns, and cook until the prawns have just changed in colour. Remove from the pan. Add the remaining oil and garlic to the pan and cook for 30 seconds, add the verjuice, bring to the boil and simmer for 2-3 minutes until slightly reduced.
- Add the cream, lemon zest and peas, and simmer uncovered for 3-4 minutes until the sauce has thickened slightly and the peas have softened. Return the prawns to the pan, and stir in the dill and parsley. Check the seasoning.
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- Place a large pot of salted water over high heat and bring to a boil. Cook the pasta according to the package directions.
- Meanwhile, finely grate the zest from 1 lemon. Cut a thick slice off both ends of the zested lemon to expose the citrus beneath. Stand the lemon upright and, using a sharp knife, cut from the top down and remove the peel and underlying white pith. Holding the lemon over a bowl to catch the juice, use a paring knife to cut along either side of each segment to free it from the membranes, letting each segment fall into the bowl. When you’ve removed all the segments, squeeze any juice from the membranes into the bowl and then discard. Remove the seeds and set the segments in another small dish.
- Measure the lemon juice in the bowl. Cut the remaining lemon in half and squeeze another 2 tablespoons of juice into the bowl.
- In a 12-inch skillet over medium heat, bring the cream, gin or grappa, and lemon segments to a gentle boil. Lower the heat to a bare simmer until the lemon cream sauce thickens slightly, 5 to 8 minutes Remove the pan from the heat.
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- To poach the salmon: Place water, peppercorns, lemon slices, and dill in a skillet and bring to a boil. Place salmon in the water. Cover and cook on medium for about 15 minutes.
- While the water boils, melt butter in a skillet. Saute garlic, and shallots until translucent. Add wine and stir until most of the liquid evaporates.
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- Reserve 1 cup pasta water and drain. Transfer pasta to a serving bowl and top with flaked salmon.
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- In a large sauce pan, such as a Dutch oven, cook pasta in boiling water 4 minutes. Add asparagus; cook 2 minutes or until tender. Drain.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add onions and lemon zest; sauté 1 minute. Add juice; cook 1 minute or until liquid almost evaporates.
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