Mary & Martha's Kitchen Recipe

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Angel Hair Pasta with Lemon and Garlic Recipe 1 ts Olive oil 2 Garlic cloves, peel & mince 1/2 c Dry white wine 1/4 c Lemon juice 1 c Tomato, chopped (1 medium) 4 oz Spinach angel hair pasta - dried 4 oz Semoliina angel hair pasta - dried 1/4 c Fresh basil, chopped 2 tb Parmesan cheese, grated Black pepper 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 saut. pan and cook over medium heat just until the garlic begins to brown. Remove the saut. 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. 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. Fat per serving = 4.1 grams Calories per serving = 291 Delicate angel hair pasta demands a light and elegant sauce, such as this simple white wine mixture flecked with bits of fresh tomato and basil. It's a terrific first course of luncheon dish. I find the spinach and semolina varieties to be somewhat sturdier than plain wheat-flour angel hair pasta, but you still need to handle them carefully. Cook for only 30 seconds to 1 minute, toss, and serve immediately. I prefer dried pasta to fresh for several reasons, not the least of which is that it lacks the fat and cholesterol of the fresh variety, which is made with eggs. Better-quality dried pastas can be purchased in a seemingly endless range of flavors--usually at a fraction of the price of fresh. They hold up to the most robust of sauces and are simpler to cook. If you use fresh pasta, be sure to separate the strands before adding them to the pot so tht they don't stick together while cooking. Time carefully. Fresh pasta is done in 3 to 5 minutes and can be overcooked easily. Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Debra Antes Date: 06-28-94 The Lunatic Fringe Bbs (901) F-Cooking From: Sylvia Steiger Date: Wed, 24 Jan 96

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<h1>Angel Hair Pasta with Lemon and Garlic</h1> <h2>Recipe</h2><p> <P>1 ts Olive oil 2 Garlic cloves, peel & mince 1/2 c Dry white wine 1/4 <P>c Lemon juice 1 c Tomato, chopped (1 medium) 4 oz Spinach angel hair pasta - dried 4 oz Semoliina angel hair pasta - dried 1/4 c Fresh basil, chopped 2 tb Parmesan cheese, grated Black pepper 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 saut. pan and cook over medium heat just until the garlic begins to brown. Remove the saut. 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. Stir in the <P>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. Fat per serving = 4.1 grams Calories per serving = 291 Delicate angel hair pasta demands a light and elegant sauce, such as this simple white wine mixture flecked with bits of fresh tomato and basil. It's a terrific first course of luncheon dish. I find the spinach and semolina varieties to be somewhat sturdier than plain wheat-flour angel hair pasta, but you still need to handle them carefully. Cook for only 30 seconds to 1 minute, toss, and serve immediately. I prefer dried pasta to fresh for several reasons, not the least of which is that it lacks the fat and cholesterol of the fresh variety, which is made with eggs. Better-quality dried pastas can be purchased in a seemingly endless range of flavors--usually at a fraction of the price of fresh. They hold up to the most robust of sauces and are simpler to cook. If you use fresh pasta, be sure to separate the strands before adding them to the pot so tht they don't stick together while cooking. Time carefully. Fresh pasta is done in 3 to 5 minutes and can be overcooked easily. Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT <P>Cookbook and PlanoNet Lowfat & Luscious echoes From: Debra Antes Date: 06-28-94 The Lunatic Fringe Bbs (901) F-Cooking From: Sylvia Steiger Date: Wed, 24 Jan 96 <div><a href='http://www.maryandmarthaskitchen.com/Angel_Hair_Pasta_with_Lemon_and_Garlic/24825/' title='Angel Hair Pasta with Lemon and Garlic Recipe'>Angel Hair Pasta with Lemon and Garlic Recipe</a></div>

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