Angel Hair With Asparagus Tomatoes Food

ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

PASTA WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
• Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

TOSSED ANGEL HAIR PASTA

Steps:

• Cook the angel hair according to the package instructions. When the pasta is nearly done, heat the olive oil in a large saute pan over medium heat and add the lemon zest, salt, and pepper and cook until fragrant, about 1 minute. Drain the pasta, reserving 1/4 cup cooking water, if needed. Remove the infused oil from the heat, add the pasta, and toss to coat, adding pasta cooking water, if needed. Grate just a hint of Parmesan on the pasta before serving.

ANGEL HAIR PASTA WITH GARDEN VEGETABLES

Steps:

• Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

ANGEL HAIR WITH FETA AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
• Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

ROASTED CHERRY TOMATOES WITH ANGEL HAIR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
• Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
• Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

ANGEL HAIR PASTA WITH PEPPERS AND TOMATOES

Steps:

• Put a large pot of water over high heat and bring to a boil.
• In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
• Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
• Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
• Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
• Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
• Garnish with whole or torn basil leaves. Serve warm or at room temperature.

SEAFOOD ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute shrimp in oil for 5 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm., In the same skillet, combine the tomatoes, broth, sugar, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in crab and reserved shrimp; heat through. Drain pasta; serve with seafood mixture.

SHIITAKE ANGEL HAIR PASTA

Steps:

• Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
• Meanwhile cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

GARLIC ANGEL HAIR SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
• Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
• Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
• Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

ANGEL HAIR PASTA WITH CREAMY ASPARAGUS

Steps:

• Boil asparagus in water for 5 mins, then drain and cool down quickly with cold water.Cut asparagus into 1 inch pieces,set aside.
• In a small skillet melt the butter over med heat and add the onions, garlic and pepper flakes, saute for 5 mins until soft.
• Add the cream, parmesan cheese and lemon juice and simmer for 5 mins until sauce thickens slightly. Add the asparagus and black pepper to the sauce. keep warm.
• Cook the pasta until al dente, drain and serve imediately with the asparagus sauce on top.
• Serve with extra parmesan and red pepper flakes.

ANGEL HAIR PASTA WITH FRIED CHILI FLAKES, LEMON AND ARUGULA

Steps:

• In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.
• Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.
• In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.

ANGEL HAIR WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Cook pasta 2 minutes less than the package indicates. Drain; set aside. Mix cornstarch, milk, vinegar, salt and 1/2 cup water in a bowl; set aside. Coat a large skillet with cooking spray. Add oil and warm on high heat. Sauté chicken and garlic until chicken begins to brown, 2 or 3 minutes. Add tomatoes, asparagus and mushrooms. Cook 2 or 3 more minutes, until chicken is no longer pink in center and vegetables begin to soften. Reduce heat to low and stir in pasta and cornstarch mixture. Cook 1 or 2 minutes until sauce begins to thicken. Sprinkle with cheese and serve immediately.

TOMATO-GARLIC ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Rinse and drain pasta; add to tomato mixture and toss to coat. Serve immediately.

ANGEL HAIR WITH ASPARAGUS AND TOMATOES

Steps:

• 1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside. 2. Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more. 3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted. 4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil. Makes 3 servings.

ANGEL HAIR WITH BEANS AND TOMATOES

Steps:

• Prepare whole wheat angel hair according to package directions.
• Meanwhile in a medium sauce pan, heat the tomatoes, beans, and olives.
• Toss pasta with tomatoe mixture.

ANGEL HAIR WITH BALSAMIC TOMATOES

Steps:

• Open the can of tomatoes.
• Do not drain, but dump the whole thing in a non-metallic bowl.
• Stir in the balsamic vinegar, black pepper, basil, and salt if you really think you need it.
• Most canned tomatoes have enough salt for this, and if you're using no-salt tomatoes, its probably because you're not SUPPOSED to have the salt.
• So drop the salt shaker, buddy.
• Let the tomatoes, et al, stand about 10 minutes.
• Sauté garlic in olive oil until translucent.
• Do not brown.
• Remove skillet from the burner, leaving garlic and oil in pan.
• Set aside.
• If you haven't already, put on a pot of water to boil for the pasta.
• A big pot, so it has lots of elbow room.
• People should stick together, not pasta.
• Hmmm, that should be a commercial.
• Drain the tomatoes, catching the juice in the skillet with the sauteed garlic.
• Bring this to a boil and then simmer until the liquid is reduced by about 1/3.
• It needs to do this in order to concentrate the flavors a bit.
• While the liquid is reducing, drop the pasta into the boiling water, and cook according to package directions, just until al dente.
• When the pasta is done, drain and keep hot if the sauce is not done yet.
• Once the liquid has reduced enough, add the tomatoes, and heat briefly.
• You want them to get HOT, not MUSHY.
• Pour all this over the hot pasta and toss.
• Serve immediately, nice and hot, passing parmesan to let everyone top their own.
• This goes nicely with my Green Bean Compromise and a tossed salad with my Extremely Bad Breath Garlic& Green Olive Dressing, but serve what you like.
• I won't mind.

ANGEL HAIR PASTA WITH ARUGULA AND ASPARAGUS

Steps:

• In a large pan toast pine nuts, remove from pan set aside.
• Add olive oil to pan, when hot add the onions and saute 3 minutes.
• Add garlic, asparagus, mushrooms, lime juice, diced tomatoes, and dried herbs. Simmer 20 minutes.
• Stir in evaporated milk, arugula, basil. Toss in hot angel hair and grated cheese.
• Add some Pasta water if needed.
• Plate in a large serving bowl and top with pine nuts.
• Garnish with additional extra virgin olive oil drizzled over pasta and grated cheese.
• Heartly enjoy!

ANGEL HAIR WITH ASPARAGUS & TOMATOES

Steps:

• Trim asparagus& rinse in cold water.
• Remove the tips& set aside.
• Bias slice the rest of the stalk into 1- 1 1/2 inch pieces& set aside.
• Heat oil in a large skillet over medium heat.
• Add garlic& pepper; cook& stir for a minute.
• Add tomatoes; cook& stir for another 2 minutes.
• Add asparagus pieces, wine& salt; cook, uncovered, for 3 minutes.
• Add asparagus tips& continue cooking, uncovered, for another minute.
• Add butter& stir until melted.
• Meanwhile, cook pasta according to package directions.
• Drain well& serve topped with sauce& fresh basil.