Angel Hair With Asparagus And Tomatoes Recipes

ANGEL HAIR WITH SHRIMP AND ASPARAGUS

Steps:

• Season shrimp with salt and pepper. Heat a large skillet on high heat.
• When skillet is hot, spray with oil and add shrimp.
• Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan. Set aside.
• Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn, about 1 minute.
• Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.
• Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.
• Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.
• While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.
• After sauce simmers 10 minutes, return shrimp to sauce and finish cooking, about 1 minute (Do not overcook or shrimp will get tough).
• Add pasta to the sauce and toss well.
• Divide equally in 4 bowls and top with a good grated cheese.

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.

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.

ANGEL HAIR PASTA WITH PEPPERS AND TOMATOES

Steps:

• Put a large pot of water over high heat and bring to a boil.
• In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
• Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
• Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
• Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
• Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
• Garnish with whole or torn basil leaves. Serve warm or at room temperature.

ANGEL HAIR WITH ASPARAGUS & TOMATOES

Steps:

• Trim asparagus& rinse in cold water.
• Remove the tips& set aside.
• Bias slice the rest of the stalk into 1- 1 1/2 inch pieces& set aside.
• Heat oil in a large skillet over medium heat.
• Add garlic& pepper; cook& stir for a minute.
• Add tomatoes; cook& stir for another 2 minutes.
• Add asparagus pieces, wine& salt; cook, uncovered, for 3 minutes.
• Add asparagus tips& continue cooking, uncovered, for another minute.
• Add butter& stir until melted.
• Meanwhile, cook pasta according to package directions.
• Drain well& serve topped with sauce& fresh basil.

ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

GARLIC ANGEL HAIR SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
• Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
• Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
• Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

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 WITH TOMATO AND BASIL

Steps:

• In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
• Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.