Angel Hair Pasta With Creamy Asparagus Sauce Recipes

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.

GARLIC ANGEL HAIR PASTA

Steps:

• Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic. , Transfer pasta to a serving bowl; add butter. Toss gently until butter is melted. Add the Parmesan, chives and garlic salt if desired; toss to coat.

PASTA WITH ASPARAGUS

Steps:

• Cook pasta according to package instructions.
• Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
• Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

CREAMY ASPARAGUS PASTA

Steps:

• Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
• In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
• Stir lemon juice into asparagus mixture; pour mixture over pasta.

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.

CREAMY CHICKEN ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm. , In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion and celery; saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute., Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan., Drain pasta; toss with chicken mixture. Garnish with cheese.

ANGEL HAIR PRIMAVERA

Steps:

• In a large skillet, heat oil over medium-high heat. Add zucchini, carrots, corn and onion; cook and stir until carrots are tender, 10-12 minutes. Stir in tomatoes and garlic; cook 1 minute longer., Meanwhile, prepare pasta mix according to package directions. Add to vegetable mixture; toss to combine. Sprinkle with walnuts, cheese and pepper.

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 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.

PASTA WITH ASPARAGUS

Steps:

• Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.

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.

GORGONZOLA CREAM SAUCE WITH ANGEL-HAIR PASTA

Steps:

• Bring water to boil in covered pot.
• Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
• When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
• Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano.

PROSCIUTTO, ASPARAGUS AND PARMESAN ANGEL HAIR PASTA

Steps:

• Cook pasta according to directions, drain and put pack into the warm pot.
• Meanwhile, heat oil in a large frying pan over medium high heat. Cook onion, garlic and mushrooms until fragrant and semi done. Add Prosciutto and asparagus and cook until asparagus is bright green, about 3 minute
• Add cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
• Pour sauce with vegetables over pasta and toss to coat.
• Top with additional parmesan cheese and, if desired, prosciutto chips (see recipe description).

ANGEL HAIR PASTA WITH LEMON AND GARLIC

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.

SALMON WITH DIJON BUTTER SAUCE, ASPARAGUS AND HERB BUTTER ANGEL HAIR PASTA

Steps:

• Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.
• Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
• Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
• Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
• Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan.
• Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
• To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
• To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.