ANGEL-HAIR PASTA WITH FRESH TOMATO SAUCE
Provided by Ian Knauer
Categories Garlic Pasta Tomato Vegetarian Quick & Easy Lemon Basil Summer Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
- Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.
- While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.
SHRIMP FRANCESCA
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
- Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
- Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.2 g, Cholesterol 235.5 mg, Fat 25.2 g, Fiber 2.6 g, Protein 23.6 g, SaturatedFat 15.2 g, Sodium 940.2 mg, Sugar 0.8 g
ANGEL HAIR FRESCA
This is from a Publix sales flyer. I made it for breakfast, I know I am weird and it was so easy to make and so delicious. Try it for yourself, perhaps for dinner. Uses supermarket items.
Provided by mandabears
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring water to boil in large pot.
- Stir pasta into boiling water.
- Boil for 1 minute.
- Stir in broccoli and boil for 4 more minutes, stir occasionally; drain well.
- Add butter to saucepan using residual heat to melt butter.
- Stir in pesto and pasta and broccoli.
- Toss to mix and serve.
Nutrition Facts : Calories 246.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 38.4, Carbohydrate 44.4, Fiber 1.8, Sugar 1.5, Protein 8.5
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