Angel Hair Pasta With Pancetta And Broccoli Iron Chef Michael S Recipes

ANGEL HAIR PASTA WITH PANCETTA AND BROCCOLI (IRON CHEF MICHAEL S

Steps:

• Cook pasta according to the package directions.
• Meanwhile ,take diced pancetta and add to saute pan with 2 tablespoons olive oil over medium heat. Saute until just crisp.
• Add broccoli to pan with pancetta. Continue cooking until just tender.
• Add pine nuts to pan and move contents in the pan to one side and add another tablespoon of olive oil and the sliced garlic. You want the garlic to toast but not burn.
• Ladle in 1/2 cup of the pasta water to the pan and mix to incorporate.
• Drain pasta and return to the pot. Combine mixture and chili flakes if using with the pasta.
• Serve hot and pass with the parmesan cheese.

ANGEL HAIR PASTA WITH SALMON

Steps:

• Heat oil in a medium frying pan over high heat. Add salmon and cook for 15 seconds each side for rare or to your liking. Remove salmon and place on a plate.
• Add spinach to the same frying pan and cook for 2-3 minutes or until wilted. Transfer spinach to a plate.
• Reduce heat to low, add cream and lemon juice to the same frying pan, over low heat reduce for 2 minutes or until sauce reduces slightly.
• Cook pasta following packet directions. Drain.
• Return to saucepan. Add salmon, spinach and cream sauce. Toss to combine. Season with salt and pepper. Serve.

ANGEL HAIR PASTA WITH BROCCOLI AND CLAMS

Steps:

• Drain clams over a medium-size skillet; reserve clams. Add bottled clam juice, water, garlic, oregano, and red pepper flakes to skillet. Bring to boiling. Add broccoli; cook 3 to 4 minutes. Add pasta and olive oil; cook 3 minutes more, stirring occasionally. Remove from heat.
• Stir clams into skillet. Cover; let stand 5 minutes or until pasta is tender. Stir mixture. Serve. Sprinkle with Parmesan cheese.

BROCCOLI WITH ANGEL HAIR PASTA

Steps:

• Heat 2 to 3 tablespoons of olive oil in a nonstick skillet. Saute garlic and red pepper for about 2 minutes.
• Add broth and broccoli. Cover and let cook for 4-5 minutes.
• Add 2 tablespoons olive oil to the prepared pasta.
• Toss broccoli, pasta, and parmesan cheese. Serve immediately.
• Optional: Sometimes I use a little olive oil and butter instead of just the olive oil -- it all depends on how many calories I feel like eating that night :).

FOUR CHEESE FETTUCCINE ALFREDO WITH PANCETTA, & PROSCIUTTO

Steps:

• Bring a large pot of water to boil. Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg. Set aside. Saute the pancetta and lightly sauté the procciutto in a skillet.
• Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.
• Put the fettuccine pasta in a warmed large shallow dish. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Serve all immediately on two sides of a dinner plate with the asparagus.
• Garnish and add sides to your liking. Enjoy!

PARMESAN BROCCOLI & ANGEL HAIR SKILLET

Steps:

• Melt butter in a large skillet over medium high heat. Add broccoli and cook, stirring frequently, for 3 minutes.
• Add broth and heat until simmering.
• Reduce heat to maintain a simmer. Stir in uncooked angel hair. Cover and cook, stirring frequently, for 5 minutes or until pasta is tender.
• Stir in sour cream and salt and pepper.
• Sir in Parmesan Cheese.

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.