Thursday, July 16, 2009

Lemon Garlic Angel Hair Pasta

I've made this several times and I really enjoy it. It's very light and it is meatless (warning to Joey...).

1 t EVOO
4 cloves garlic, minced
1/2 cup dry white wine (yes, I'm evil... I use cooking wine I find next to the vinegars in the grocery store)
1/4 cup lemon juice
1 cup chopped fresh tomato (maybe this recipe isn't for Emily either...)
8 ounces uncooked angel hair pasta
1/4 cup chopped fresh basil (do NOT use anything but fresh!)
2 T grated parmesan cheese
ground pepper to taste

Bring large pot of water to boil over high heat.

As water is coming to a boil, place olive oil and garlic in a saute pan and cook over medium heat just until garlic begins to brown. Remove from heat and pour in wine. Return to heat and cook on high for another 1-2 minutes until reduced by half. Stir in lemon juice and tomatoes, remove from heat.

Place pasta in boiling water and cook to desired doneness (usually 1-4 minutes). Drain pasta and place in warmed serving dish. Add wine, garlic, tomato mixture. Add basil, parmesan and pepper. Toss and serve immediately. Goes quite well with crusty warm bread and a green salad.

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