Wednesday, December 21, 2011

Angel Hair Pasta with Asparagus

Angel Hair Pasta with Asparagus

There possibly is not a better recipe for angel hair pasta in existence. This shows off baby asparagus, hearty mushrooms, the lushness of garlic, the very smoky meatiness of bacon together with the distinctive tang from good Parmesan. In unison they are probably the greatest angel hair pasta recipes -- the sauce is the best light backdrop to bring the flavor in unison and fuse them all wonderfully.

This recipe is a breeze to put together too. Some prep work prior to cooking and then the food all comes together in just a short while, making this one an excellent recipe for meals as well as anytime you are in a hurry. If you wish to you can also mix up or replace your veggies in accordance with what you may currently have on hand, other fresh mushrooms do the job equally as well as the portabellas. You may use white mushrooms for those who have them. Bell peppers are stellar in this dish - and so is broccoli. Whatever you like most!


Yield: 4 Portions

* 1 1/2 lbs . fresh asparagus, trimmed and also chopped into 1 " pieces
* 2 gloves garlic, minced
* 1/2 tsp crushed red pepper
* 1 small sprig fresh thyme
* 1/2 cup chicken stock
* 1/2 lb . fresh mushrooms, baby bellas or criminis, sliced
* 8 oz of angel hair pasta
* 1 tbsp olive oil
* salt to taste
* 2 pieces good quality bacon, cooked crisp then chopped
* 1/2 cup grated Parmesan


1. Make pasta as per package instructions in lightly salty boiling water.

2. Heat oil in a non stick pan. Saute garlic, red pepper flakes, fresh thyme and cut asparagus in the pan over moderate heat for approximately 3 minutes. Put in chicken broth together with fresh mushroom slices; cook 3 minutes longer.

3. Strain pasta, holding about a cup of any cooking water and transfer to the pan with the vegetables. Lightly toss pasta together with asparagus mixture; let cook for about about a minute which will tighten up the sauce. If required, use some of the pasta water to bring sauce to the right consistency. Get rid of thyme sprig. Taste and adjust for seasoning -- be cautious - the pasta water, parmesan and bacon are typically salty on their own - you should not need to have very much additional salt, if any. Sprinkle with Parmesan and bacon.


Shirataki Noodles said...

i love this dish & your recipe & dish looking so yummy thanks for share with us i'll definately going to make this !!

Jan Charles said...

Thank you! I hope you love it too!