Angel Hair Pasta With Caviar And Lemon Recipes

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LEMON ANGEL HAIR



Lemon Angel Hair image

I serve this time-saving treatment for angel hair pasta gets loads of flavor from lemon and Parmesan cheese. A hint of garlic and flecks of fresh parsley add interest, too. This simple side dish is so versatile, it also could accompany chicken, fish, seafood or pork.-Meg Mongell, Plainfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked angel hair pasta
1/4 cup minced fresh parsley
3 teaspoons grated lemon zest
2 teaspoons minced garlic
6 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.

Nutrition Facts : Calories 427 calories, Fat 23g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 426mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

LEMON CAPELLINI



Lemon Capellini image

Provided by Ina Garten

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1 pound dried capellini
1/2 pound (2 sticks) unsalted butter
Zest and juice of 2 large lemons
1 lemon for garnish

Steps:

  • Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
  • Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
  • As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
  • Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

TOSSED ANGEL HAIR PASTA



Tossed Angel Hair Pasta image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound angel hair pasta
2 tablespoons olive oil
1 lemon, zested
Kosher salt and freshly ground black pepper
Parmesan, for garnish

Steps:

  • Cook the angel hair according to the package instructions. When the pasta is nearly done, heat the olive oil in a large saute pan over medium heat and add the lemon zest, salt, and pepper and cook until fragrant, about 1 minute. Drain the pasta, reserving 1/4 cup cooking water, if needed. Remove the infused oil from the heat, add the pasta, and toss to coat, adding pasta cooking water, if needed. Grate just a hint of Parmesan on the pasta before serving.

Nutrition Facts : Calories 478 calorie, Fat 9 grams, SaturatedFat 1 grams, Sodium 120 milligrams, Carbohydrate 82 grams, Fiber 2 grams, Protein 14 grams, Sugar 4 grams

THE RIPPER'S PASTA WITH UNI AND CAVIAR



The Ripper's Pasta With Uni and Caviar image

Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta-usually super-delicate angel hair-and is painstakingly and exquisitely plated. I've doubled the pasta here to make it more of a family-style dish; there is still enough sauce to coat each strand of spaghetti. A few judicious pinches of bonito flakes make an economical and visually appealing substitute for the pricy caviar, and the dish can also stand with no garnish at all.

Provided by Anthony Bourdain

Categories     Pasta     Seafood     Parmesan     Caviar     Dinner

Yield Serves 4 as an appetizer

Number Of Ingredients 9

1/2 cup (4 ounces) sea urchin roe (uni)
1/2 cup unsalted butter, at room temperature
Fine sea salt and Espelette pepper, to taste
4 ounces thin spaghetti
2 teaspoons very finely chopped chives
1 tablespoon finely grated Parmiggiano-Reggiano cheese
Freshly ground white pepper to taste
1/2 lemon, seeds removed
1 ounce Iranian osetra caviar or best available (optional)

Steps:

  • Separate out 4 of the best-looking pieces of sea urchin roe to be used as garnish, and place the rest of the roe in the pitcher of a blender or bowl of a food processor fitted with the blade attachment. Purée the sea urchin on medium speed for 1 minute, and pass it through a fine sieve, into a bowl. Return the purée to the blender or food processor, using a spatula to make sure you don't leave any of it behind. Add the butter to the blender or food processor and purée until the mixture is smooth.
  • Bring a medium pot of heavily-salted water to a boil. While the water heats, get set up to finish the dish and plate it: Put 2 tablespoons of water into a small, heavy bottomed pot. Have your sea urchin butter, salt, pepper and a whisk close at hand. Place the chives in a mixing bowl large enough to comfortably hold all of the spaghetti (you'll be tossing the spaghetti and sauce in this bowl).
  • Once the water is boiling, add the spaghetti and cook it until just al dente.
  • While the spaghetti is cooking, finish the sea urchin sauce. Bring the 2 tablespoons water to boil in the small pot-this will happen very quickly-then gently whisk in the sea urchin butter. Taste the mixture and season it with salt and Esplette pepper. If the spaghetti is still cooking, cover the sauce to keep it warm.
  • Once the spaghetti is done, drain it. Add the warm sea urchin sauce and the cheese to the bowl with the chives; mix gently and season with salt and white pepper to taste, then, using tongs, gently toss the pasta into the sauce, making sure it is evenly coated.
  • Divide the pasta into four serving bowls. Drizzle a tablespoon of the extra sauce from the pasta around each mound. Squeeze lemon juice over each serving, and place one reserved lobe of sea urchin roe and 1 1/2 teaspoons of caviar on top of each mound of pasta. Serve immediately.

BLUSHING ANGEL HAIR PASTA



Blushing Angel Hair Pasta image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
4 large cloves garlic, grated
Kosher salt
1/3 cup tomato paste
1 pint cherry tomatoes, halved
1 cup heavy cream
10 ounces angel hair pasta
1/2 cup finely grated pecorino

Steps:

  • In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
  • In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
  • Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.

LEMON CAPELLINI WITH CAVIAR



Lemon Capellini with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Olive oil, for cooking the pasta
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
150 grams very good black caviar
Zest of 1 lemon, for garnish

Steps:

  • Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
  • Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

DELICIOUS ANGEL HAIR PASTA



Delicious Angel Hair Pasta image

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

¼ (8 ounce) package angel hair pasta
1 tablespoon extra-virgin olive oil
2 tablespoons chopped pimentos
2 tablespoons lemon juice
1 teaspoon white wine vinegar
1 teaspoon white sugar
2 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
3 tablespoons grated Parmesan cheese
salt and pepper to taste

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

ANGEL HAIR PASTA WITH PEAS, PROSCIUTTO, AND LEMON



Angel Hair Pasta with Peas, Prosciutto, and Lemon image

Categories     Cheese     Pasta     Vegetable     Spring     Prosciutto     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1/2 pound angel hair pasta
1/3 cup whipping cream
1 teaspoon grated lemon peel
1 cup shelled fresh peas or frozen petite peas
4 ounces thinly sliced prosciutto, chopped (about 1 cup)
1/3 cup dry white wine
4 teaspoons fresh lemon juice
1/3 cup grated pecorino Romano cheese (about 1 ounce)

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
  • Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.

ANGEL HAIR PASTA WITH LEMON AND GARLIC



Angel Hair Pasta With Lemon and Garlic image

Make and share this Angel Hair Pasta With Lemon and Garlic recipe from Food.com.

Provided by lazyme

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup white wine
1/4 cup fresh lemon juice
1 cup tomatoes, chopped
4 ounces angel hair pasta, spinach, dried
4 ounces angel hair pasta, semolina, dried
1/4 cup fresh basil, chopped
2 tablespoons parmesan cheese, freshly grated

Steps:

  • Bring a large pot of water to a boil over high heat and maintain at a boil.
  • Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown.
  • Remove the saute pan from the heat and pour in the wine.
  • Return it to the heat.
  • Cook for another 1 to 2 minutes, until the wine has been reduced by 1/2.
  • Stir in the lemon juice and tomato.
  • Remove the pan from the heat.
  • Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute.
  • Drain the pasta and put it into a warm serving bowl.
  • Add the basil, parmesan, and black pepper, along with the tomato mixture.
  • Toss and serve immediately.

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