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Angel Hair Pasta with Garlic, Herbs, and Parmesan Recipe

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This recipe for Angel Hair Pasta with Garlic, Herbs, and Parmesan, by , is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Lammey

Category:
Category:

Ingredients:  
Ingredients:  
Prep time: 15 minutes
Cook time: 10 minutes
Yield: Serves 4 as a side
This recipe can easily be doubled. If you use delicate herbs such as basil or tarragon, toss them in at the end with the Parmesan.
Ingredients
8 ounces angel hair pasta
Salt
1/4 cup olive oil
2 Tbsp finely chopped fresh herbs such as rosemary, thyme, oregano
1/4 cup chopped fresh parsley
3 cloves of garlic, sliced
1/8 teaspoon chili pepper flakes (or more to taste)
1/2 to 1 teaspoon of freshly ground black pepper (to taste)
1/2 cup grated Parmesan cheese

Directions:
Directions:
1 Bring a large pot of salted water to a boil.
2 While the water is heating in step
1, heat the olive oil in a small saucepan on medium heat. Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil. Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance. Remove from heat.
3 The angel hair past will cook in about 2 minutes once it starts, so get everything ready. Once the water is at a rolling boil, add the pasta. Cook at a rolling boil until al dente. Drain the pasta and rinse briefly with cold water, just enough to stop the cooking, but not so much as to make the pasta cold. The pasta should still be quite warm.
4 Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss to combine. Sprinkle Parmesan cheese and freshly ground black pepper over the pasta and gently toss to combine.
Serve immediately as a side dish. Reheats well if you make ahead.

Personal Notes:
Personal Notes:
I like this with the Best Shrimp You'll Ever Eat. The recipe is in this book.

 

 

 

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