Deviled Frittata And Heavenly Angel Hair Pasta Food

THYME PASTA FRITTATA

Steps:

• In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper.
• In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
• Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.

HEAVENLY ANGEL HAIR PASTA

Steps:

• Combine the tomatoes, spinach, garlic, lime zest and juice in a bowl. Stir in the Tabasco sauce and olive oil, cover and set aside for 20-30 minutes.
• Bring a large pan of lightly salted water to a boil and cook pasta until done, about 10 minutes(less for al dente).
• Drain the pasta and return to clean pan. Add the tomato mixture and toss well. Season with salt and pepper to taste. Add the Parmesan cheese to taste, toss again, and serve in warm bowls, with extra Parmesan on top, if desired. Enjoy!
• Note:.
• You could substitute young sorrel leaves or rocket for the spinach, and lemon juice and rind for the lime.

ANGEL HAIR FRITTATA

Steps:

• Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes. Add olives and herbs. Cool.
• Preheat broiler. Beat eggs and 1 1/2 cups cheese in large bowl. Season with salt and pepper. Mix in vegetables and pasta. Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat. Add egg mixture to skillet. Press mixture with back of spatula to even thickness. Cook until frittata is set and golden brown on bottom. Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes. Run small knife around edge of frittata to loosen. Invert skillet onto large plate. Remove skillet. Cut frittata into wedges. Serve, passing additional cheese and chopped tomatotes separately.

ANGEL HAIR FRITTATA

Steps:

• Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
• Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes.
• Add olives and herbs.
• Cool.
• Preheat broiler.
• Beat eggs and 1.5 cups cheese in large bowl.
• Season with salt and pepper.
• Mix in vegetables and pasta.
• Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat.
• Add egg mixture to skillet.
• Press mixture with back of spatula to even thickness.
• Cook until frittata is set and golden brown on bottom.
• Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes.
• Run small knife around edge of frittata to loosen.
• Invert skillet onto large plate.
• Remove skillet.
• Cut frittata into wedges.
• Serve, passing additional cheese and chopped tomatotes separately.

DELICIOUS ANGEL HAIR PASTA

Steps:

• Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
• Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.