ANGEL HAIR PASTA WITH SIMPLE GARLIC & BASIL
I adore angel hair pasta, and such a fine pasta doesn't always need a big sauce. Serve with some kind of cheese or "cheez" if you wish, sprinkled on top. My children like it with sliced olives. There are many versions of this simple recipe, this one I adapted from www.cookingnook.com. This would probably be good for 4 as a side dish or 4 for lunch with a salad.
Provided by magpie diner
Categories Spaghetti
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil over high heat.
- Meanwhile, heat the olive oil up a large saute pan over medium heat. Once warm add the garlic and cook until it just begins to brown -- too long or too high and the garlic will burn.
- Remove the pan from the heat and deglaze by pouring in the wine. Return the pan to the heat and cook for a few minutes. The wine should reduce by about half. Add in lemon juice, chopped tomato, and sea salt to taste. Stir once or twice then remove the pan from the heat again and set it aside to wait for the pasta.
- Add the pasta to the boiling water and cook until desired tenderness, following package directions. Drain, then add the cooked pasta to the pan with the garlic & tomato mixture, along with the basil and some freshly ground pepper. Toss well, (if your pan isn't big enough, just do the tossing in a large serving bowl).
- *Tip: 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Generally they say 2 ounces of pasta is one serving, but for larger appetites this might not be enough.
ORIENTAL ANGEL HAIR PASTA (STIR-FRY)
Quick and simple recipe that I made up - the ingredients combination might be weird but it's delicious!
Provided by WaterMelon
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside.
- Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes), drain and set aside.
- Heat oil in a wok; once hot saute onions and chillies for 1 minute.
- Add garlic and cook another 30sec.
- Add long beans, then cook for 1 minute.
- Add chicken pieces and stir continuously until they're completely cooked.
- Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding), then pour the beaten egg and cook until set.
- Scramble the egg and combine with the vegetable mixture (in the wok).
- Add the cooked pasta, mix well and add the sauce ingredients.
- Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary).
- If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.
Nutrition Facts : Calories 517, Fat 17.4, SaturatedFat 2.3, Cholesterol 135.7, Sodium 1368.7, Carbohydrate 62.5, Fiber 2.7, Sugar 9.2, Protein 27.2
MEATBALLS WITH ANGEL HAIR PASTA
Steps:
- Preheat oven to 350 degrees F.
- To make meatballs: Saute shallot and garlic in olive oil and let cool. Combine all ingredients together and mix well. Scoop into 1-ounce meatballs and shape by hand. Place on a sheet pan and bake for 6 to 7 minutes. Remove from the oven and let cool. After meatballs have cooled, trim off the top and bottom so that the meatballs lay flat and the pasta piles can rest on top.
- To make the Angel Hair Piles: Melt the butter in a heavy bottomed saucepan. Add the flour stirring continuously. Cook for 2 to 3 minutes on low heat. Add heavy cream while constantly whisking. Turn off heat once the cream starts to boil and thicken. Whisk in cheese. Gently mix the cream sauce and the truffle oil with the pasta and season with salt and pepper. Using a cocktail fork or fondue fork gather about 10 to 12 strands of pasta and roll into a pile small enough to fit on top of each meatball.
- Preheat oven to 400 degrees F.
- To assemble: Place each pile of pasta on a meatball. When completed, cover and heat in the oven for 2 to 3 minutes. Place on a serving tray and garnish with small oregano leaves.
FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
CHIANG MAI CURRY NOODLES
From Quick&Easy Thai by Nancie McDermott. Can use angel hair pasta or spaghetti in place of Chinese style egg noodles if you cannot find them.
Provided by hannahactually
Categories Thai
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- heat oil in medium saucepan over medium heat, and then add garlic. toss well and add red curry paste, mashing and stirring to soften it in the oil, about 1 minute add chicken and cook 1-2 min, tossing now and then to brown it evenly and mix it with curry paste. add coconut milk, chicken broth, turmeric or curry powder, soy sauce, sugar, and salt and stir well. bring to gentle boil and adjust heat to maintain lively simmer. cook about 10 min, until meat is cooked through. stir in lime juice, remove from heat, and cover to keep curry warm.
- cook noodles in large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh chinese noodles. drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. ladle on hot curry and sprinkle each serving bowl with shallots, cilantro, and green onions. serve hot.
THAI SHRIMP AND NOODLES
Shrimp lovers will dive into this speedy skillet dish that gets its Asian flavor from ginger, peanut butter, sesame oil, soy sauce and red pepper flakes. "My family loves it," writes Ramona Heflin of Farmersville, Ohio, who sent in the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions. , In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until crisp-tender. , Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.
Nutrition Facts :
THAI SHRIMP AND BROCCOLI PASTA
Make and share this Thai Shrimp and Broccoli Pasta recipe from Food.com.
Provided by mommyoffour
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles as directed by pkg. instructions.
- Meanwhile, spray wok with nonstick cooking spray.
- Heat over high heat until hot.
- Add shrimp, cook and stir 3 minutes.
- Remove shrimp from wok.
- Add gingerroot and garlic to wok, cook 30 seconds.
- Add broccoli, jalapeno and 1/4 cup of the broth.
- Cover and cook 1 to 3 minutes or until broccoli is crisp tender.
- In a small bowl, combine remaining 3/4 cup broth, fish sauce, and cornstarch, blend well.
- Return shrimp to wok, add cornstarch mixture.
- Cook and stir about 1 minute or until sauce is slightly thickened and shrimp are pink.
- Stir in cilantro.
- Serve over noodles.
Nutrition Facts : Calories 454.9, Fat 20, SaturatedFat 3, Cholesterol 172.8, Sodium 970.6, Carbohydrate 39, Fiber 2.4, Sugar 0.7, Protein 31.1
THAI PEANUT CHICKEN
Try making our Thai Peanut Chicken, a great Healthy Living recipe. Piquant dressing and peanut butter help give Thai Peanut Chicken its unique taste.
Provided by My Food and Family
Categories Home
Time 31m
Yield Makes 4 servings, about 1-1/3 cups each.
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until done.
- Stir in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add spaghetti. Cover; simmer 5 min.
- Add vegetables; mix lightly. Simmer, covered, 4 to 6 min. or until spaghetti is tender.
Nutrition Facts : Calories 450, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
ANGEL HAIR SOUP
Give angel hair pasta a quick sizzle in the saucepan before adding it to a blend of seasoned canned tomatoes and chicken broth to make this tasty soup.
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 15 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Blend dressing, tomatoes and onions in blender until smooth. Pour into stockpot. Bring to boil on medium-high heat. Stir in broth. Simmer on medium-low heat 15 min., stirring occasionally. Meanwhile, heat oil in large saucepan on medium heat. Add pasta; cook 1 min. or until golden brown, stirring constantly. Drain.
- Add pasta and water to tomato mixture in stockpot; cook on medium-high heat 10 min. or until pasta is tender and about 1/3 of the broth is absorbed. (The pasta should still be somewhat soupy.) Sprinkle with cheese.
- Top each serving with about 1 tsp. sour cream; swirl lightly with spoon.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
THAI PEANUT CHICKEN AND NOODLES
This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
THAI LIME SHRIMP & NOODLES
The flavors just keep popping in this quick dinner! Use as much lime zest and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.
Nutrition Facts : Calories 462 calories, Fat 17g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 874mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
THAI NOODLE SALAD
Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.
Provided by Yakuta Rasheed
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h15m
Yield 20
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
- In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.4 g, Cholesterol 22.7 mg, Fat 5.7 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 472.8 mg, Sugar 3.5 g
SHRIMP AND ANGEL HAIR PASTA
Easy, healthy, and FAST. This is a great weeknight dinner adapted from Woman's Day magazine, although its elegant enough for a dinner party. Just make sure to do your prep work ahead of time, since this comes together quickly. Great served with peas/onions side dish.
Provided by KissKiss
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package instructions and drain.
- While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
- Add broth and crushed red pepper. Increase heat to high.
- Add cooked shrimp (if not using uncooked shrimp in step 2).
- Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
- Stir in lemon peel and juice.
- Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
- Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.
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- In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
- In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
- In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice.
- Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.
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