Roasted Garlic Angel Hair Recipes

ROASTED GARLIC ANGEL HAIR

Steps:

• Spray each head of garlic lightly with cooking spray; wrap each head separately in foil. Place in small baking pan. Bake at 400°F for 45 minutes. Cool 10 minutes. Separate garlic cloves. Squeeze cloves to extract pulp; discard peels.
• Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover. Process until pureed; set aside.
• Cook and stir zucchini and mushrooms in hot oil in large skillet on medium-high heat for 3 minutes or until zuccini is crisp-tender. Add garlic mixture, water and tomato; mix well. Reduce heat to low; cook until thoroughly heated, stirring frequently. Toss with hot cooked pasta.

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.

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.

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.

ANGEL HAIR WITH OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 425'F.
• Place vegetables and garlic on foil-lined 10x15-inch pan. Drizzle with 1/4 cup oil; sprinkle with thyme, salt and pepper. Bake for 30 minutes or until tender, turning occasionally. Cut into bite-sized pieces.
• Cook Angel hair according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Add vegetables, cheese and remaining 1/4 cup oil to pasta. Toss, adding reserved pasta water to desired consistency. Transfer to serving platter.

BROCCOLI GARLIC ANGEL HAIR PASTA

Steps:

• Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
• Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
• Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
• Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

ROASTED GARLIC ANGEL HAIR

Steps:

• SPRAY each head of garlic lightly with cooking spray; wrap each head separately in foil.
• Place in small baking pan.
• Bake at 400°F for 45 minutes.
• Cool 10 minutes.
• Separate garlic cloves.
• Squeeze cloves to extract pulp; discard peels.
• Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover.
• Process until puréed; set aside.
• Cook and stir zucchini and mushrooms in hot oil in large skillet on medium-high heat for 3 minutes or until zucchini is tender-crisp.
• Add garlic mixture, water and tomato; mix well.
• Reduce heat to low; cook until thoroughly heated, stirring frequently.
• Toss with hot cooked pasta.