Best Lemon Angel Hair Recipes

ANGEL HAIR PASTA WITH LEMON AND CHICKEN (LIGHTER)

Steps:

• Prepare pasta according to package directions.
• Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.

LEMON ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.

ANGEL'S HAIR PASTA WITH LEMON AND PINE NUTS

Steps:

• Bring a large saucepan of salted water to a boil for pasta.
• In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.
• Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed. Serve pasta warm or at room temperature.

ANGEL HAIR PASTA WITH LEMON, GARLIC AND TOMATOES

Steps:

• Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
• While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
• Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.

ANGEL HAIR PASTA WITH PEAS, PROSCIUTTO, AND LEMON

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
• Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.

ANGEL HAIR PASTA WITH LEMON AND GARLIC

Steps:

• 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 saute pan and cook over medium heat just until the garlic begins to brown.
• Remove the saute 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 1/2.
• 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, and black pepper, along with the tomato mixture.
• Toss and serve immediately.

ANGEL HAIR PASTA WITH SHRIMP AND CREAMY LEMON CAPER SAUCE

Steps:

• Cook pasta according to package directions; drain and keep warm.
• In a large skillet heat butter and olive oil over medium heat; add garlic and stir for about a minute so as not to brown.
• Stir in broth, tomatoes, milk, lemon juice, capers, and spinach; season with nutmeg and black pepper.
• Cook for 10 minutes or so, then sprinkle with cornstarch (if you want a thicker sauce) and stir; break up tomatoes by smooshing them, if desired.
• Stir in shrimp and heat through; taste and adjust seasonings including a bit of salt, if needed.
• Add mozzarella to pasta and toss a bit.
• Pour sauce over pasta and garnish with parsley.

ANGEL HAIR PASTA WITH FRIED CHILI FLAKES, LEMON AND ARUGULA

Steps:

• In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.
• Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.
• In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.

ANGEL HAIR PASTA WITH CAVIAR AND LEMON

Steps:

• Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
• Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
• Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
• Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.

SAUTEED SHRIMP WITH LEMON CAPER CREAM SAUCE ON ANGEL HAIR PASTA

Steps:

• Saute the shrimp in the olive oil for 2 minutes.
• Add the garlic and capers and saute for 30 seconds more.
• Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
• Add the cream and simmer until sauce is reduced by 1/3.
• Season with salt and pepper to taste.
• If desired, add fresh or dried parsley.
• Pour sauce over pasta, and enjoy!

LEMON-FETA ANGEL HAIR

Steps:

• Cook pasta according to package directions. , In a large skillet, saute garlic in oil for 1 minute. Drain pasta; stir into skillet. Add the remaining ingredients; toss to coat.

LEMON GARLIC CHICKEN OVER ANGEL HAIR PASTA

Steps:

• Combine flour, parmesan, and garlic powder. Dredge chicken in mixture.
• Melt butter in large skillet. Add chicken and brown. Add liquid. Stir until thickened.
• Meanwhile cook pasta according to package directions.
• Drain pasta and place in large serving bowl.
• Pour chicken and sauce over pasta. Toss gently. Top with grated cheese.
• Garnish with fresh lemon slices and fresh parsley.

ANGEL HAIR PASTA WITH LEMON DILL SAUCE

Steps:

• In a large saucepan filled with boiling water, cook pasta until firm. Drain.
• Meanwhile, place flour in a small bowl. Gradually whisk in milk until mixture is smooth. In a medium saucepan, melt butter over medium heat.
• Gradually stir milk mixture into saucepan. Cook over medium-low heat, stirring often, until sauce boils and thickens, about 3 minutes.
• Gradually add wine, stirring constantly; if you add the wine too fast, the mixture will curdle. Whisk in cream cheese until smooth.
• Stir in lemon zest, dill, salt and cayenne.
• Transfer pasta to a large bowl. Pour on sauce; toss to coat. Serve hot.

GREEK LEMON CHICKEN WITH ANGEL HAIR PASTA

Steps:

• In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic zip-lock bag, and cover with marinade. Refrigerate for up to 12 hours.
• Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
• In a saucepan, melt 2 T butter; blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream.
• Add 1/2 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. Place in greased 9X13 casserole, and top with sliced chicken breasts, remaining sauce and Muenster cheese. Broil until cheese is golden.

STIR-FRIED SHRIMP WITH FENNEL, LEMON AND ANGEL-HAIR NOODLES

Steps:

• Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined. Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
• Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve. Whisk together the cornstarch and water in a small bowl and reserve.
• Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp. Leave them in the hot water just until they turn pink, about 20 seconds. Drain and reserve.
• Bring a large pot of water to a rolling boil. Add the noodles and stir to separate, then cook until al dente. Drain, run under cold water to cool them and drain well. Toss in a large bowl with the chili oil and the minced lemon zest. Reserve.
• Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking. Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes. Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes. Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes. Transfer the vegetables to a plate and return the skillet to the heat.
• Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning. Cook just until they release their fragrance, about 30 seconds. Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds. Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed. Increase the heat to high and add the sauce mixture. Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture. When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute. Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.

TILAPIA WITH LEMON BUTTER SAUCE AND ANGEL HAIR FRESCA

Steps:

• Steps 1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons). Slice (rinsed) lemon in half. Set both aside. 2. Preheat large sauté pan on medium-high 2-3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat. Wash hands. 3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates. 4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in sauté pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish. Steps 1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta. 2. Stir pasta into boiling water and boil 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally. 3. Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.

ANGEL HAIR WITH LEMON, KALE, AND PECANS

Steps:

• Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.
• Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
• While the pasta is cooking, heat 1/4 cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.
• Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.
• Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.
• Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.

ANGEL HAIR WITH LEMON AND PINE NUTS

Steps:

• Bring a large saucepan of salted water to a boil for pasta.
• In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl.
• Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.
• Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well.
• Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed.
• Serve pasta warm or at room temperature.

SEA BASS WITH POTATOES AND TOMATOES IN PARCHMENT WITH ANGEL HAIR PASTA AND ARUGULA SALAD WITH LEMON AND OLIVE OIL

Steps:

• Preheat the oven to 450 degrees F.
• Place the fish on one half of a sheet of parchment paper large enough to wrap the entire fish. Season the fish inside and out with salt and pepper. Tuck the herbs inside of the fish. Spread the potatoes, onion and tomatoes over and around the fish. Drizzle with the 3 tablespoons olive oil and the 1/2 cup wine and season again with salt and pepper. Fold the other half of the paper over the fish, double fold the edges and crimp. Place the package on a baking sheet and place in the center of the oven and bake for 25 minutes.
• In a saute pan, sweat shallots and garlic. Add the remaining 1 cup of wine and clam broth. Reduce by half. Toss pasta with reduction. Remove the package from the oven and cut it open with scissors. Let sit a few minutes.
• Divide the pasta among 4 plates, then fillet the fish and divide it among the plates. Arrange several spoonfuls of the vegetables around the fish and ladle some of the juices over the fish and pasta. Drizzle with some of the cooking juices and extra virgin olive oil.
• Arugula Salad: Place arugula on a large platter. Squeeze lemon juice over and drizzle with olive oil. Season with salt and pepper and toss to coat. Place slices of cheese on top.

CHEESY LEMON ANGEL HAIR RECIPE - (4.6/5)

Steps:

• Bring a large pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain. In a large skillet over low heat add 2 tablespoons olive oil and 2 tablespoons butter. When butter starts to bubble add garlic and lemons. Season with salt and pepper and cook until lemons are softened, about 2 to 3 minutes. Whisk in flour and cook for 1 minute. Add chicken broth and whisk until smooth. Add cheeses while constantly whisking. Add cooked angel hair and toss in sauce with parsley. Serve immediately.