Mexican Angel Hair Pasta Recipes
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
MEXICAN ANGEL HAIR (PASTA)
Steps:
- Pinch the Chorizo sausage into a hot pan with cooking oil. Add diced green pepper. Brown Chorizo sausage. Add water, tomato soup, and all spices/salt. Add angel hair pasta and cook until it is nearly done. Add Rotel tomatoes with lime and cilantro (in the can). Add fat free half & half. Stir in can of refried beans until it dissolves into sauce. Taste and conduct final seasoning. Cook to desired tenderness. Adjust consistency by stirring in water. (Note: You could top this with "queso fresco", but the stuff is, in my experience, flavorless, and this recipe tastes fine to me without the added fat. If you go the "queso fresco" route, you'll want to drizzle some "Mexican Creme" on top of it. You can make "Mexican Creme" by mixing 1 cup sour cream, 1 cup heavy cream, and 1 teaspoon of salt together, and letting it sit for a while before refrigerating. Watch out for bacteria, or you'll have a cheap restaurant, guacamole too long at room temperature, intestinal experience... For the "little different" experience, take a dab of Miracle Whip and liquefy it to a creamy, pour-able texture with some hot water, then drizzle the resulting dressing lightly over the top of the hot pasta, like a hot, Mexican, pasta salad with some spicy and sweet flavor. No harm crumbling "queso fresco" over the pasta before drizzling the Miracle Whip dressing if you're okay with the additional fat.)
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