Angel hair pasta is a very light pasta, which is often (but not always) sold in a nest-like shape. Thinner than traditional spaghetti, it works well in soups and seafood or with light sauces. This very simple, yet elegant, recipe features angel hair pasta, with a delicate lemon-infused olive oil “sauce.”
1 pound angel hair pasta
2 Tbsp. olive oil
1 lemon, zested
Kosher salt and freshly ground black pepper
Parmesan cheese, for garnish
- Cook the angel hair pasta according to the package instructions.
- When the pasta is nearly done, heat the olive oil in a large sauté pan over medium heat and add the lemon zest, salt, and pepper and cook until fragrant, about 1 minute.
- Drain the pasta, reserving 1/4 cup cooking water, if needed.
- Remove the infused oil from the heat, add the pasta, and toss to coat, adding pasta cooking water, if needed.
- Grate just a hint of Parmesan on the pasta before serving.
Food Mingle Blog Alternatives and Substitutions:
- I used more than just a little bit of Parmesan cheese! I sprinkled grated Parmesan cheese over the entire dish – yum!
- If you really like a lot of lemon flavor, you can squeeze the juice from the lemon into the olive oil, before adding the pasta to it.
- A dash of garlic also added some depth to the dish.
- Consider garnishing this dish with a sprig of parsley and/or lemon wedges, to add some color.
Yield: 4 servings