Angel Hair Pasta with Lemon and Garlic
LG had quantities for ingredients for both half and double what called for, I put the amounts for half, regular, and double in a row before each ingredient name.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- fresh ground pepper to taste
- 1/2, 1, 1/2 t olive oil
- 1, 2, 3 garlic cloves minced
- 1/4, 1/2, 3/4 cup (lil less is ok too) dry white wine
- 1/8, 1/4, 3/8 cup freshly squeezed lemon juice
- 1/2, 1, 1 1/2 cup chopped medium tomato
- 4, 6 ozs dried semolina angel hair pasta
- 4, 6 ozs dried spinach angel hair pasta
- 1/8, 1/4, 3/8 cup chopped fresh basil
- 1, 2, 3 t freshly grated parmesan cheese
- Carbohydrate 0.06481 g
- Cholesterol 0 mg
- Fat 0.00326 g
- Fiber 0.0265 g
- Protein 0.01095 g
- Saturated Fat 0.00098 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.044 mg
- Sugar 0.03831 g
- Trans Fat 0.00014 g
- Calories 0 calories
Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a sauté pan and cook over medium heat just until the garlic begins to brown. Remove the sauté pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half.* LG: "Make sure of this. It's better to overcook and have less wine flavor." Stir in the lemon juice and tomato. Remove the pan from the heat. Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.
