Angel Hair Pasta With Arugula And Asparagus Recipes

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 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 WITH BAY SCALLOPS, SHRIMP AND ARUGULA

Steps:

• HEAT olive oil in a large skillet. Add garlic; sauté until golden.
• ADD wine and stock. Simmer until half evaporates.
• ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
• STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
• COOK pasta according to package directions. Drain.
• ADD pasta to sauce; mix well. Add cheese and mix again.

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.

SPRING ASPARAGUS ANGEL HAIR PASTA

Steps:

• Rinse the asparagus and remove the bottom inch of the stem.
• Cut the tips into 2 inch pieces.
• Cut the remaining piece julienned.
• Set the asparagus aside.
• Bring a large pot of water to a boil, add salt.
• In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned.
• Add the lemon juice and reduce by half.
• Drop the pasta and the asparagus tips into the boiling water.
• Cook until the pasta is ala dente, about 3 - 4 minutes.
• Drain for a few minutes and add to the pan.
• While the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt.
• Toss in the chives, the pasta and cook until the remaining water has evaporated.
• Season with salt and freshly ground pepper.
• Remove from heat and add the Parmesan cheese.
• Serve immediately.
• (When I make this a second time, I'm going to add a little lemon zest in step 7).

ANGEL HAIR PASTA WITH CREAMY ASPARAGUS SAUCE

Steps:

• Heat the oil in a pan and add the garlic and shallots.
• Cook until tender.
• Add vermouth and herbs.
• Simmer uncovered for about 5 minutes until the liquid is almost all evaporated.
• Add cream and peppers and simmer about 5 minutes.
• Remove from the heat and stir in parmesan.
• Steam the asparagus until just tender and add to the sauce.
• Cook the angel hair pasta in a large pot of boiling water until al dente.
• Drain the pasta and add it to the asparagus sauce.
• Toss it through gently until well combined.
• Place in a large serving dish to serve or on individual plates.