Cost per serving $0.78 view details
- 1 tsp extra virgin olive oil
- 2 x garlic cloves, peeled and chopped
- 1/2 c. dry white wine
- 1/4 c. freshly squeezed lemon juice
- 1 c. minced tomato, (1 medium tomato)
- 4 ounce dry spinach angel hair pasta
- 4 ounce dry semolina angel hair pasta
- 1/4 c. minced fresh basil
- 2 Tbsp. freshly grated Parmesan cheese
- Â Â Freshly grnd black pepper to taste
- Delicate angel hair pasta demands a light and elegant sauce, such as this simple white wine mix flecked with bits of fresh tomato and basil. It's a terrific first course or possibly luncheon dish. I find the spinach and semolina varieties to be somewhat sturdier than plain wheat-flour angel hair pasta, but you still need to handle them carefully. Cook for only 30 seconds to 1 minute, toss, and serve immediately.
- Bring a large pot of water to a boil over high heat and maintain at a boil.
- Put the extra virgin olive oil and garlic in a saute/fry pan and cook over medium heat just till the garlic begins to brown. Remove the saute/fry pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 min, till the wine has been reduced by half. 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 hot serving bowl. Add in the basil, Parmesan cheese, and black pepper, along with the tomato mix. Toss and serve immediately.
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|Amount Per Serving||%DV|
|Serving Size 84g|
|Recipe makes 4 servings|
|Calories from Fat 17||30%|
|Total Fat 1.92g||2%|
|Saturated Fat 0.6g||2%|
|Trans Fat 0.0g|
|Total Carbs 4.01g||1%|
|Dietary Fiber 0.5g||2%|