Type what you have

Ingredients

• ✓ angel hair pasta
• spaghetti sauce
• taco shell
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
2. 2 Return pasta to the pot. Pour in spaghetti sauce and mix thoroughly until reheated.
3. 3 Place taco shells onto a microwave-safe plate, then fan out into a circular shape so the edges of the taco shells overlap slightly. Microwave on high until warm and crisp, 30 to 45 seconds.
4. 4 Spoon pasta mixture into warm taco shells. Sprinkle about 1 teaspoon Parmesan cheese onto each taco.

By Kitty Johnson

Ingredients

• ✓ angel hair pasta
• olive oil
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes; drain.
2. 2 Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into oil gently sizzles. Add remaining garlic; cook and stir until golden brown, 5 to 7 minutes. Remove fried garlic to a paper towel-lined plate using a slotted spoon and set aside; reserve garlic-infused olive oil.
3. 3 Place angel hair onto individual serving dishes and sprinkle with fried garlic. Drizzle with some of the garlic-infused olive oil and sprinkle with Parmesan cheese. Reserve any remaining garlic-infused olive oil for another use.

By Cindy Peterson Kilday

Ingredients

• ✓ angel hair pasta
• butter
• onion
• feta cheese
• shrimp

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
2. 2 Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.

By ESTEPHAN

Ingredients

• ✓ angel hair pasta
• butter
• garlic
• shrimp
• white wine
• bread crumb
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.
2. 2 In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.
3. 3 Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.

By Mary Lynn Tumlin

Ingredients

• ✓ angel hair pasta
• pasta sauce
• shrimp
• butter
• green bell pepper
• red onion
• garlic powder
• cumin

Instructions

1. 1 In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. 2 Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
3. 3 Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

By LISSA MURR

Ingredients

• ✓ angel hair pasta
• tomato basil feta cheese
• parmesan cheese
• sun-dried tomato
• olive oil
• garlic
• cilantro
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and return pasta to the pot.
2. 2 Mix Parmesan cheese, tomatoes, olive oil, and garlic into pasta. Stir in cilantro; season with salt and pepper. Serve warm.

By NICOLEFAUSTHUNT

Ingredients

• ✓ angel hair pasta
• turkey bacon
• plain greek yogurt
• parmesan cheese
• egg
• italian seasoning
• red pepper flakes
• garlic salt
• onion powder

Instructions

1. 1 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
3. 3 Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
4. 4 Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

By thedailygourmet

Ingredients

• ✓ angel hair pasta
• olive oil
• garlic
• shrimp
• seafood seasoning
• red pepper flakes
• alfredo sauce
• lemon juice

Instructions

1. 1 Heat oil in a large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and sprinkle with seafood seasoning; toss until completely coated. Stir in red pepper flakes and cook until shrimp are bright pink on the outside and the meat is opaque, 10 to 15 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta.
3. 3 Add pasta to the skillet and toss with shrimp and olive oil to combine. Stir in Alfredo sauce and drizzle with lemon juice.

By Bripuett

Ingredients

• ✓ angel hair pasta
• butter
• olive oil
• heavy cream
• garlic
• white pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
3. 3 Stir Parmesan cheese into cream mixture; simmer until sauce is thickened and smooth, 8 to 10 minutes.
4. 4 Add mozzarella cheese; cook and stir until melted, about 5 minutes.
5. 5 While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.

By str0ngwarri0r

Ingredients

• ✓ angel hair pasta
• eggplant
• egg
• bread crumb
• olive oil
• ricotta cheese
• prosciutto
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs. Heat olive oil in a large skillet over medium-high heat.
3. 3 Fry eggplant slices on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam-side down in a 9x13-inch baking dish. Pour tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese.
5. 5 Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
6. 6 If you want to serve the eggplant rollatini on pasta, bring a large pot of lightly salted water to a boil while eggplant rolls are baking. Add pasta, and cook for 2 to 3 minutes, until tender. Drain.
7. 7 Serve eggplant rolls and sauce over pasta.

By Rhonda Hill

Ingredients

• ✓ angel hair pasta
• broccoli floret
• margarine
• olive oil
• onion
• garlic
• shrimp
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Bring a pot of water to a boil, and cook the broccoli 5 minutes, just until tender. Drain, and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 4 minutes, until al dente, and drain.
3. 3 Heat the margarine and olive oil in a skillet, and cook the onion and garlic until tender. Mix in broccoli and shrimp, and cook until heated through. Toss with the cooked pasta, season with salt and pepper, and top with cheese to serve.

By Kahala

Ingredients

• ✓ angel hair pasta
• cherry tomato
• olive oil
• garlic
• salt
• black pepper
• basil
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
3. 3 Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
5. 5 Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

By It's A New Day

Ingredients

• ✓ angel hair pasta
• olive oil
• onion
• garlic
• tomato
• balsamic vinegar
• chicken broth
• red pepper
• black pepper
• basil
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. 2 Meanwhile, pour olive oil in a large deep skillet over high-heat. Add onions and garlic; cook and stir until softened and lightly browned. Reduce heat to medium-high and add tomatoes, vinegar, and chicken broth; simmer for about 8 minutes.
3. 3 Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer until pasta is heated through and serve topped with grated cheese.

By Dinah

Ingredients

• ✓ angel hair pasta
• chicken breast
• vegetable oil
• all-purpose flour
• black pepper
• garlic
• mushroom
• lemon
• dry white wine
• butter

Instructions

1. 1 In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
2. 2 Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
3. 3 Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

By John Sedlock

Ingredients

• ✓ angel hair pasta
• butter
• onion
• all-purpose flour
• milk
• salt
• white pepper
• poultry seasoning
• mustard
• cheddar cheese
• pimento pepper
• mushroom
• turkey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
2. 2 Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
3. 3 Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
4. 4 Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

By Earla Taylor

Ingredients

• ✓ angel hair pasta
• butter
• olive oil
• garlic
• red pepper flake
• salt
• broccoli stem
• broccoli floret
• chicken stock
• parmigiano-reggiano cheese

Instructions

1. 1 Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.
2. 2 Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.
3. 3 While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.
4. 4 Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
5. 5 Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.

By John Mitzewich

Ingredients

• ✓ angel hair pasta
• tomato
• salt
• black pepper
• olive oil
• olive oil
• shallot
• garlic
• prosciutto
• basil
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup cooking water. Transfer pasta to a large serving bowl.
2. 2 Place tomatoes in a medium bowl; season with sea salt and black pepper. Pour 1/3 cup extra-virgin olive oil over tomato mixture and toss gently; set aside.
3. 3 Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook and stir shallot in hot oil until it begins to turn translucent, 1 to 2 minutes. Stir in garlic; cook and stir until garlic is fragrant, about 1 minute more. Remove from heat.
4. 4 Add shallot mixture, tomato mixture, and prosciutto to pasta; toss to combine. Use reserved cooking water to make mixing easier.
5. 5 Top pasta with basil and Parmigiano-Reggiano cheese to serve.

By wyattdogster

Ingredients

• ✓ angel hair pasta
• roasted red pepper
• chicken broth
• parmesan cheese
• cilantro
• cornstarch
• jalapeno pepper
• garlic
• olive oil
• salmon
• cilantro
• chive

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Purée roasted red peppers in a food processor; transfer to a cold large skillet.
3. 3 Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeño pepper, and garlic into red pepper purée until well combined. Bring to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep sauce warm.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
5. 5 Cook salmon, skin-side up, on the preheated grill until skin begins to loosen, about 5 minutes. Peel off skin, flip salmon, and continue cooking until salmon flakes easily with a fork, about 5 minutes.
6. 6 Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.

By David Van Klinken

Ingredients

• ✓ angel hair pasta
• butter
• onion
• lemon juice
• garlic
• parsley
• white wine
• salt
• black pepper
• worcestershire sauce
• shrimp
• asiago cheese
• avocado

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 2 to 3 minutes; drain.
2. 2 Melt butter in a large skillet over medium heat. Add onion, lemon juice, garlic, parsley, white wine, salt, pepper, and Worcestershire sauce; cook and stir until mixture bubbles. Increase heat to medium-high and stir in shrimp. Cook and stir until shrimp turn pink and opaque, about 5 minutes.
3. 3 Serve shrimp scampi over pasta. Sprinkle with Asiago cheese and avocado to serve.

By Jeff Maloney

Ingredients

• ✓ angel hair pasta
• all-purpose flour
• bread crumb
• italian seasoning
• egg
• water
• eggplant
• peanut oil
• spaghetti sauce
• ricotta cheese
• parmesan cheese
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
3. 3 Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
4. 4 Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

By MBC

Ingredients

• ✓ angel hair pasta
• olive oil
• onion
• garlic
• tuna
• tomato
• black olive
• basil
• oregano
• black pepper
• tomato puree
• parmesan cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and garlic, and cook until tender. Mix in tuna and peeled tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
2. 2 Bring a large pot of lightly salted water to a boil. Place angel hair pasta in pot and cook 4 minutes, or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.

By AIRAMA

Ingredients

• ✓ angel hair pasta
• all-purpose flour
• black pepper
• paprika
• chicken breast
• olive oil
• garlic
• butter
• white wine
• chicken broth
• lemon juice
• caper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.
3. 3 Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.
4. 4 Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.
5. 5 Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes.
6. 6 Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes.
7. 7 Stir in parsley and remaining 2 tablespoons butter.
8. 8 Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.
9. 9 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
10. 10 Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce. Portion noodles onto serving plates and top with chicken.

By Reeni

Ingredients

• ✓ angel hair pasta
• olive oil
• onion
• garlic
• chicken breast
• chicken broth
• artichoke heart
• sun-dried tomato
• olive
• salt
• oregano
• basil
• black pepper
• feta cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

By Bren

Ingredients

• ✓ angel hair pasta
• cheese blend
• marinara sauce
• salt
• water
• olive oil
• flat-leaf parsley
• parmesan cheese
• panko bread crumb
• bread crumb
• half-and-half
• egg
• chicken breast tenderloin
• cayenne pepper
• black pepper
• garlic powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
2. 2 Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
3. 3 Beat egg and half-and-half thoroughly in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and parsley in a second shallow bowl. Dip floured chicken tenderloins into beaten egg mixture, let excess egg drip off, then press chicken into bread crumb mixture to coat. Let breaded chicken rest on a plate to set coating, about 10 minutes.
4. 4 Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center, the juices run clear, and coating is golden brown, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
5. 5 Bring water and 1 tablespoon salt to a boil in a large pot. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through, about 5 minutes. Drain.
6. 6 Pour 3/4 cup marinara sauce into the prepared baking dish and top with cooked pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins on top. Sprinkle with Italian cheese blend.
7. 7 Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

By janice tofuri

Ingredients

• ✓ angel hair pasta
• basil
• parmesan cheese
• lemon
• chicken breast
• olive oil
• basil
• sugar
• balsamic vinegar
• pepper
• salt
• tomato
• cayenne pepper
• oregano
• bay leaf
• black olive
• pine nut
• garlic
• onion
• olive oil
• raisin

Instructions

1. 1 Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
2. 2 Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
3. 3 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
5. 5 To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

By Larry Elder

Ingredients

• ✓ angel hair pasta
• cooking spray
• shrimp
• broccoli
• alfredo sauce
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
3. 3 Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.
4. 4 Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

By DBatesBakery

Ingredients

• ✓ angel hair pasta
• garlic and herb cheese spread
• grape tomato
• parsley
• pasta water

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet

Ingredients

• ✓ angel hair pasta
• olive oil
• garlic
• onion
• heavy cream
• gorgonzola cheese
• walnut
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
2. 2 Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
3. 3 Pour sauce into cooked pasta and toss well to combine. Serve hot.

By Ghida Sammakieh

Ingredients

• ✓ angel hair pasta
• butter
• sweet onion
• garlic
• heavy cream
• parmesan cheese
• basil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook for 8 to 10 minutes or until al dente. Once done, set aside 1/2 cup of the pasta water, then drain the pasta in a colander in the sink. Keep warm.
2. 2 While the pasta is cooking, melt the butter in a saucepan over medium heat. Stir in the onion, and cook for 3 minutes, then stir in the garlic, and continue cooking until the onion has softened and turned translucent, 1 to 2 minutes more.
3. 3 Pour in the heavy cream, and stir in the Parmesan cheese, basil, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, and simmer for 2 minutes. Dilute with the reserved pasta water if the sauce is too thick for your taste. Pour the sauce over the angel hair pasta to serve.

By Allrecipes Member

Ingredients

• ✓ angel hair pasta
• peanut butter
• soy sauce
• ginger
• chicken broth
• bean sprout
• red bell pepper
• green onion
• chicken breast

Instructions

1. 1 Cook angel hair pasta in a large pot of boiling water until al dente, 6 to 8 minutes. Drain and set aside.
2. 2 Warm a nonstick skillet over medium heat. Sauté bell pepper, green onions, and bean sprouts until tender-crispy. Transfer vegetables to a bowl and set aside.
3. 3 Add cubed chicken to the skillet; cook and stir over medium heat until done. Transfer chicken to a bowl and set aside.
4. 4 Mix peanut butter, soy sauce, and ginger in the skillet over medium-low heat. Stir in chicken broth. Add pasta, sautéed vegetables, and chicken. Toss to coat all ingredients.

By MARBALET