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    You are in: Home / Recipes / Angel Hair Pasta With Lemon, Garlic and Tomatoes Recipe
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    Angel Hair Pasta With Lemon, Garlic and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Primordial's Note:

    Served with a fresh salad, I think this is a perfect summer weekday meal. It comes together very fast if you prepare all the ingredients beforehand. (note: typo in wine amount has been corrected - 1/4 cup, not 1 1/4 cup - yowza, that'd be a lot of wine!)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
    2. 2
      While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
    3. 3
      Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.

    Ratings & Reviews:

    • on August 17, 2010

      55

      Fantastic! The lemon really adds a great zing. This is a great dish to try when you have more home grown tomatoes than you know what to do with. Be brave, try it and enjoy the rave reviews! Thx. for sharing this recipe with us.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2014

      55

      Loved this recipe. This is what I did though, when I made it. I tweaked it a little bit.<br/><br/>1-lb. wide egg noodles<br/>Approx. 1/2 fresh basil cut into tiny pieces<br/>2 TBSP Vegetable Oil (only because I was out of olive oil)<br/>One Whole Clove of Eggplant Garlic<br/>Approx.1/2 bottle of Sauvignon Blanc American White Wine (Oak Leaf Vineyards)--since I did not have cooking white wine<br/>3 cups cut up (small cubes) fresh Roma tomatoes---we love tomatoes, the more the better<br/>4 cups fresh cut up asparagus<br/>I omitted the lemon juice (I figured it would make it too tangy)<br/>6 medium large chicken tenders <br/>One small onion<br/>Approx. 1 TBSP butter<br/>Neufchatel Cream Cheese (I oz. pkg.)<br/><br/>I sauted the basil and garlic together. Then I added the asparagus (I wanted to make the asparagus kinda crunchy and not cooked so much, but I messed up in the beginning of the recipe). So, I went ahead and added half the white wine. Then, I put a lid on the pot, and let it simmer a while (also causing the white wine to cook down), so that the garlic was soft. Then, I added the tomatoes, and cooked more. I added the rest of the white wine and cooked longer. All the while I cooked on medium heat. Then, I added the Cream Cheese and cooked just a little longer on a lower temperature heat, for the cream cheese to mix in with the sauce. It gave it a real creamy cheesy texture.<br/><br/>Then, in another pan I cut up an onion and sauted it in the butter, until it was clear. Then, I added the chicken and sauted until it was done and browned on both sides. I cut up the chicken, and added it (and the onion) to the creamy sauce mixture. I mixed it all together. I cooked it a little longer (on very low heat) just for it to all meld and cook together a little bit.<br/><br/>I cooked the noodles separately. I like to cook my noodles separate from my sauce, because I like more noodles than sauce, and my hubby likes more sauce than noodles. So, it makes everyone happy. You can add as much sauce as you want on your noodles.<br/><br/>Then we always salt and pepper to taste. If I had remembered to get my Parmesan out of the fridge, I would have topped off the plates with fresh Parmesan, once it is on the plate. That is how we do it. Everyone is particular on how much Parmesan they like on their dish. LOL!!!! This made enough for two, possibly three meals for all 4 of us.<br/><br/>Excellent recipe. I really enjoyed the tangy flavor.

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    • on April 19, 2011

      45

      We really liked the lemon in this. I used less oil and salt for our tastes, and half the wine, since it seemed like so much. I think I could have done even less, since the sauce had a lot of liquid in it in the end. Good pasta!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Angel Hair Pasta With Lemon, Garlic and Tomatoes

    Serving Size: 1 (300 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.9
     
    Calories from Fat 111
    19%
    Total Fat 12.3 g
    19%
    Saturated Fat 3.4 g
    17%
    Cholesterol 11.0 mg
    3%
    Sodium 786.8 mg
    32%
    Total Carbohydrate 93.1 g
    31%
    Dietary Fiber 5.2 g
    20%
    Sugars 7.0 g
    28%
    Protein 21.0 g
    42%

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