SAN FRANCISCO VEGETABLE SOUP OVER ANGEL HAIR PASTA
I found this recipe in a Pillbury Bake-Off Cookbook about 10 years ago. It's delicious, fairly quick to make, is low-cal and party perfect.
Provided by Trisha W
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine, in a large sauce pan, the beef broth, all the frozen and fresh vegetables, and spices through the garlic salt.
- Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
- Add the pureed tomatoes and cook till heated through.
- Cook the pasta while the soup is heating, according to the package directions.
- Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
- Sprinkle the cheese and parsley on top of the soup.
ANGEL HAIR PASTA WITH GORGONZOLA
I invented this recipe last night. Succulent. Tastes like pasta with Gorgonzola that you would eat in an Italian restaurant.
Provided by Ghida Sammakieh
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
- Pour sauce into cooked pasta and toss well to combine. Serve hot.
Nutrition Facts : Calories 418 calories, Carbohydrate 34.9 g, Cholesterol 52.1 mg, Fat 27.2 g, Fiber 2.8 g, Protein 10.3 g, SaturatedFat 10.1 g, Sodium 524.2 mg, Sugar 2 g
ANGEL HAIR PASTA WITH GARDEN VEGETABLES
"This family favorite is especially fun to make when the garden is full of fresh vegetables," reports Jun Barrus from Springville, Utah. "It's quick to fix, delicious and always different-just choose the vegetables that have ripened that day!" More Pasta Recipes »
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 714mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
ANGEL HAIR AND FRESH VEGETABLE SOUP
Make and share this Angel Hair and Fresh Vegetable Soup recipe from Food.com.
Provided by blucoat
Categories Clear Soup
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first seven ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables are tender.
- Add spinach, mushrooms and angel hair pasta. Simmer 3 to 4 minutes or until pasta is al dente.
- Ladle into serving bowls, and sprinkle each with Parmesan cheese.
DATE NIGHT SHRIMP FRANCESE OVER ANGEL HAIR PASTA
This elegant dinner comes together in less than 30 minutes, and is a fabulous dinner to serve for date night at home, or for a dinner party, and even if you're doing dinner solo it's still an awesome meal to enjoy - just adjust the ingredient quantities.
Provided by thedailygourmet
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- Meanwhile, butterfly shrimp, and lightly press open.
- Mix flour, salt, garlic, and black pepper in a shallow dish. Reserve 2 tablespoons flour mixture and set aside. Dredge shrimp in flour mixture until well coated, shaking off excess flour.
- Heat a skillet over medium-high heat. Add 2 tablespoons oil and allow to get hot. Melt 2 tablespoons butter in the hot oil, add shrimp, and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Transfer shrimp to a pan lined with a drip rack and keep warm.
- Heat remaining 2 tablespoons oil in the same skillet and stir in reserved flour mixture. Stir and cook for 1 to 2 minutes, but be careful so it doesn't burn. Add chicken broth and white wine. Bring to a boil over medium-high heat, reduce heat, and add cream and lemon juice. Stir and cook until sauce has slightly thickened, 3 to 5 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter until melted.
- Divide pasta into serving bowls, top with lemon sauce, and 4 to 5 shrimp per serving. Garnish with chopped parsley.
Nutrition Facts : Calories 705.4 calories, Carbohydrate 66 g, Cholesterol 225.4 mg, Fat 34.3 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 12.3 g, Sodium 1322.9 mg, Sugar 2.2 g
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