Tuesday, February 22, 2011

Angel Hair Pasta with Lemon and Garlic

This a yummy side dish that goes great with fish. It makes a ton. Half the recipe if you aren't cooking for an army! This would be great cold for lunch the next day too!!


16 ounces angel hair pasta
1/2 bag of frozen chopped spinach, cooked and drained
1/2 cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
8 cloves garlic, finely minced (1 T. of crushed jarred garlic)
1 1/4 cups dry white wine
1/2 cup fresh lemon juice
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper or to taste
Additional freshly grated Parmesan cheese for sprinkling (optional)


Cook the pasta and place in large serving bowl. Add the spinach and Parmesan cheese; set aside and keep warm.

In large a skillet heat the olive oil and saute the garlic just until it begins to change color. Remove skillet from heat and add the wine. Return to the heat and cook for another 3 to 5 minutes, or until the wine has been reduced by half. Stir in the lemon juice and remove from heat. Put pasta into hot pan and toss with the sauce. Add salt and pepper to taste. Toss to mix. Transfer to serving bowl. Serve topped with a sprinkling of Parmesan cheese, if desired.

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