ESCARGOT AND ANGEL HAIR
Make and share this Escargot and Angel Hair recipe from Food.com.
Provided by Sageca
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse escargots very well and drain.
- In skillet, heat olive oil and butter.
- Add garlic,mushrooms and shallots; cook over medium heat.
- Add chicken broth, roasted red pepper, salt,pepper and escargots.
- Simmer together a few minutes.
- Cook angel hair pasta; drain, keeping 2 Tbsp water.
- Toss in the escargots mixture witht the Parmesan cheese.
Nutrition Facts : Calories 90.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 9.8, Sodium 378.2, Carbohydrate 5.3, Fiber 0.7, Sugar 0.1, Protein 2.1
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
DELICIOUS ANGEL HAIR PASTA
Angel hair pasta cooked and served with essentially a hot pasta salad dressing and cheese. I came up with this recipe as I could not find anything to eat, so I went through my spice cabinet and refrigerator, found these ingredients and threw them together. Serve with fresh chopped tomato.
Provided by Caleb1993
Categories Main Dish Recipes Pasta
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
- Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 41.7 g, Cholesterol 13.2 mg, Fat 19.6 g, Fiber 3 g, Protein 12.8 g, SaturatedFat 4.5 g, Sodium 353.6 mg, Sugar 7.1 g
SHRIMP AND FETA WITH ANGEL HAIR
From Cooking Light. This is a nice light dinner that we made one evening and it was wonderful! Quick, easy, and delicious!
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add shrimp; cook 5 minutes, stirring frequently.
- Stir in tomato and next 4 ingredients (tomato through garlic); cook 4 minutes or until thoroughly heated.
- Combine shrimp mixture, pasta, and cheese in a large bowl; toss well.
Nutrition Facts : Calories 354.4, Fat 9.1, SaturatedFat 4.3, Cholesterol 213.2, Sodium 1228, Carbohydrate 36.4, Fiber 3.5, Sugar 3.7, Protein 30.8
EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
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