Best Pams Angel Hair Pasta With Artichokes And Lemon Recipes

LEMON ANGEL HAIR

Lemon Angel Hair image

I serve this time-saving treatment for angel hair pasta gets loads of flavor from lemon and Parmesan cheese. A hint of garlic and flecks of fresh parsley add interest, too. This simple side dish is so versatile, it also could accompany chicken, fish, seafood or pork.-Meg Mongell, Plainfield, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked angel hair pasta
1/4 cup minced fresh parsley
3 teaspoons grated lemon zest
2 teaspoons minced garlic
6 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 427 calories, Fat 23g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 426mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

PAMS ANGEL HAIR PASTA WITH ARTICHOKES AND LEMON

Pams Angel Hair Pasta with Artichokes and Lemon image

Hubby loves angel hair pasta, but I am not fond of it because it is so "slippery" and it cools off so quickly. Well, he bought a box of Pasta Roni Angel hair with herbs and it has been sitting in the cupboard looking at me for a few weeks. Decided since I had LOTS of veggies I would whip up something good for us so here is my dish. (HE LOVED IT!!)

Provided by Pam Ellingson @wmnofoz

Categories Pasta

Number Of Ingredients 14

Ingredients

1 box(es) angelhair pasta with herbs from pasta roni
1 can(s) chicken broth (15 oz), divided use
3 tablespoon(s) butter, unsalted
1/2 - each red, yellow, & orange sweet pepper, in 3/4 to 1 inch dice
1/2 cup(s) sweet onion, diced
1 - small/ medium summer squash diced in 1/2 inch dice (zucchini, yellow, or pattypan) about 1-1/2 c.diced
3/4 cup(s) peas, frozen
1 small jar marinated artichoke hearts with liquid, lightly chopped
- zest from one lemon
1-2 tablespoon(s) fresh lemon juice
3 tablespoon(s) all purpose flour
1 1/4 cup(s) milk or half and half,(or a mixture of the two)
- salt and pepper to taste
- chopped parsley and lemon wedges for garnish (optional)

Steps:

Cook Pasta Roni as directed, substituting 1 1/3c chicken broth for the water, and set aside.
In a medium to large skillet, melt the butter and saute the onion, peppers, and squash on medium high to high heat til lightly brown and softened. Add salt and pepper to taste.
Sprinkle the flour over the veggies and cook while stirring for about 1 to 2 minutes, then add the remaining chicken broth in the can, the milk and lemon zest.
Stir well and add the lemon juice, marinated artichokes and their juice, and frozen peas. Cook for 3-5 minutes on medium to medium high until peas are defrosted and sauce thickened.
Put in the cooked Pasta Roni and stir to combine. Taste and adjust seasonings.
Serve with a sprinkle of chopped parsley and a wedge of lemon if desired.
This can be used as a main dish for about 3 to 4 people with a salad, bread and another veggie side. If desired, you could try adding lightly cooked, peeled and deveined shrimp, chopped rotisserie chicken or even tuna to add protein. Also would probably be good with a sprinkle of a hard, grating cheese like Romano, Parmesan, or Asiago.