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 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 SHRIMP AND GREENS
Balance out carbs with shrimp: A dozen shrimp is just 85 calories, plus shrimp is packed with protein and selenium, a powerful antioxidant.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
- Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
- Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.
ANGEL HAIR PASTA WITH LEMON AND GARLIC
Make and share this Angel Hair Pasta With Lemon and Garlic recipe from Food.com.
Provided by lazyme
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat and maintain at a boil.
- Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown.
- Remove the saute pan from the heat and pour in the wine.
- Return it to the heat.
- Cook for another 1 to 2 minutes, until the wine has been reduced by 1/2.
- Stir in the lemon juice and tomato.
- Remove the pan from the heat.
- Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute.
- Drain the pasta and put it into a warm serving bowl.
- Add the basil, parmesan, and black pepper, along with the tomato mixture.
- Toss and serve immediately.
ANGEL HAIR WITH LEMON, KALE, AND PECANS
This quick vegetarian pasta is perfect for a quick weeknight meal
Provided by Stuart O'Keeffe
Categories HarperCollins Pasta Kale Pecan Lemon Dinner Vegetarian
Number Of Ingredients 12
Steps:
- Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.
- Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
- While the pasta is cooking, heat 1/4 cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.
- Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.
- Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.
- Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.
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