Angel hair pasta with gorgonzola is a creamy, rich, and flavorful Italian dish that is easy to prepare. The combination of the delicate angel hair pasta, the tangy and flavorful gorgonzola cheese, and the nutty flavor of toasted walnuts creates a harmonious blend that will tantalize taste buds. Whether you are a seasoned cook or a beginner in the kitchen, this article will guide you through the steps to create a delicious angel hair pasta with gorgonzola dish that will impress your family and friends.
Here are our top 14 tried and tested recipes!
ANGEL HAIR PASTA IN GARLIC SAUCE
A dish that can be served plain, or add sauted shrimp, or whatever else you can think of. The basic recipe is good. We enjoy it plain too.
Provided by Miss Annie
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat oil in a skillet over medium high heat.
- Saute parsley and garlic in oil.
- Drain pasta well and mix with garlic mixture; top with cheese.
- Serve with pepper.
GORGONZOLA CREAM SAUCE WITH ANGEL-HAIR PASTA
Provided by Marian Burros
Categories easy, quick, pastas, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water to boil in covered pot.
- Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
- When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
- Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano.
ANGEL HAIR PASTA WITH GORGONZOLA
I invented this recipe last night. Succulent. Tastes like pasta with Gorgonzola that you would eat in an Italian restaurant.
Provided by Ghida Sammakieh
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Pour sauce into cooked pasta and toss well to combine. Serve hot.
Nutrition Facts : Calories 418 calories, Carbohydrate 34.9 g, Cholesterol 52.1 mg, Fat 27.2 g, Fiber 2.8 g, Protein 10.3 g, SaturatedFat 10.1 g, Sodium 524.2 mg, Sugar 2 g
ANGEL HAIR PASTA WITH LEMON, FINGERLING POTATOES AND SUNFLOWER GREENS
I love pasta and a little cream. Combined with the lemon and the earthiness of the potatoes and sunflower greens, this is a winner!
Provided by Alex Guarnaschelli
Time 1h5m
Yield 4 appetizer portions
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F.
- Cook the potatoes: Put the potatoes on a small baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Put the tray in the center of the oven and cook until the potatoes are tender when pierced with the tip of a knife, about 20 to 30 minutes. Set aside.
- Cook the pasta: Bring a large pot of water to a rolling boil over medium heat. Add the 2 tablespoons salt and bring the water back up to a boil. Add the pasta and cook for 3 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks.
- In a large colander, drain the pasta. Reserve 1/2 a cup of the pasta liquid, in case it becomes necessary to use it later on.
- In a large skillet, combine the heavy cream and sour cream. Season with salt and pepper, to taste. Reduce the cream over medium heat whisking until it thickens and all of the sour cream melts, 3 to 5 minutes. Add the lemon zest, lemon juice and a "splash" of Worcestershire sauce. Taste for seasoning. (*See Cook's Note) Stir in the chives.
- Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to "rest" for 2 minutes, tossing to coat, from time to time. Meanwhile, put the potatoes on a flat surface and use a sharp knife to slice them into 1/2 to 3/4-inch-thick rounds. Stir the potato slices into the pasta sauce.
- Serve the pasta: Warm the serving bowls. If the cream is overly thick, add a little more of the pasta cooking liquid and swirl it around over the heat for a minute. Stir in the sunflower greens and spoon the pasta into the bowls. Serve immediately.
- Preheat the oven to 350 degrees F.
- Cook the potatoes: Put the potatoes on a small baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Put the tray in the center of the oven and cook until the potatoes are tender when pierced with the tip of a knife, about 20 to 30 minutes. Set aside.
- Cook the pasta: Bring a large pot of water to a rolling boil over medium heat. Add the 2 tablespoons salt and bring the water back up to a boil. Add the pasta and cook for 3 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks.
- In a large colander, drain the pasta. Reserve 1/2 a cup of the pasta liquid, in case it becomes necessary to use it later on.
- In a large skillet, combine the heavy cream and sour cream. Season with salt and pepper, to taste. Reduce the cream over medium heat whisking until it thickens and all of the sour cream melts, 3 to 5 minutes. Add the lemon zest, lemon juice and a "splash" of Worcestershire sauce. Taste for seasoning. (*See Cook's Note) Stir in the chives.
- Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to "rest" for 2 minutes, tossing to coat, from time to time. Meanwhile, put the potatoes on a flat surface and use a sharp knife to slice them into 1/2 to 3/4-inch-thick rounds. Stir the potato slices into the pasta sauce.
- Serve the pasta: Warm the serving bowls. If the cream is overly thick, add a little more of the pasta cooking liquid and swirl it around over the heat for a minute. Stir in the sunflower greens and spoon the pasta into the bowls. Serve immediately.
BROCCOLI GARLIC ANGEL HAIR PASTA
If you've got to eat your broccoli, this is a great way to do it. A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic.
Provided by Chef John
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
- Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
- Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
- Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
- Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
- Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 598.9 calories, Carbohydrate 76.5 g, Cholesterol 38.3 mg, Fat 25.3 g, Fiber 8.8 g, Protein 21.6 g, SaturatedFat 10.2 g, Sodium 1053.1 mg, Sugar 5.5 g
ANGEL HAIR PASTA WITH LEMON AND GARLIC
Make and share this Angel Hair Pasta With Lemon and Garlic recipe from Food.com.
Provided by lazyme
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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 GORGONZOLA SAUCE
This pasta is a cheese lover's dream! The sauce is super creamy, and the Gorgonzola cheese just puts all the flavors to the roof!
Provided by Elena's cooking recipes
Categories Pasta Main Dishes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- 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, reserving 1/2 cup of the water. Return drained pasta to the pot.
- Whisk milk and flour together in a large nonstick skillet; add cayenne pepper, salt, and black pepper. Heat milk mixture over medium heat while whisking continually until bubbling and thickened, about 5 minutes.
- Sprinkle Gorgonzola cheese into the milk mixture, stirring continually to melt the cheese into a sauce. Stir green onions into the sauce. Pour reserved water into the sauce; stir.
- Pour sauce over the cooked pasta and toss to coat.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 47.8 g, Cholesterol 23 mg, Fat 7.9 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 3.8 g, Sodium 376 mg, Sugar 1.4 g
GARLIC ANGEL HAIR PASTA
From Dalhart, Texas, Denise Baumert serves up a savory side dish with wonderful garlic flavor. "I add the cloves to the noodles as they are cooking for fast and flavorful results," she explains. At only 11¢ a serving, this pleasing pasta is a thrifty accompaniment to most any lunch or dinner.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic. , Transfer pasta to a serving bowl; add butter. Toss gently until butter is melted. Add the Parmesan, chives and garlic salt if desired; toss to coat.
Nutrition Facts : Calories 103 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 152mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
ANGEL HAIR PASTA WITH GARDEN VEGETABLES
"This family favorite is especially fun to make when the garden is full of fresh vegetables," reports Jun Barrus from Springville, Utah. "It's quick to fix, delicious and always different-just choose the vegetables that have ripened that day!" More Pasta Recipes »
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.
Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 714mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
DELICIOUS ANGEL HAIR PASTA
Angel hair pasta cooked and served with essentially a hot pasta salad dressing and cheese. I came up with this recipe as I could not find anything to eat, so I went through my spice cabinet and refrigerator, found these ingredients and threw them together. Serve with fresh chopped tomato.
Provided by Caleb1993
Categories Main Dish Recipes Pasta
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
- Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 41.7 g, Cholesterol 13.2 mg, Fat 19.6 g, Fiber 3 g, Protein 12.8 g, SaturatedFat 4.5 g, Sodium 353.6 mg, Sugar 7.1 g
ANGEL HAIR PASTA WITH SCALLOPS AND ARUGULA
This recipe is from the Williams-Sonoma Collection series, Pasta, by Erica De Mane. A note about capers: Purchase capers packed in salt. They have a sweet, floral fragrance, as opposed to sharp-tasting brine-packed varieties (the vinegar variety changes the flavor of the caper). Ask for them at Italian specialty-food stores. To prepare salted capers, soak them in cool water for about 15 minutes, changing the water once or twice, to remove excess salt. Give them a final rinse and drain well. Estimated prep and cook time combined is 35-40 minutes.
Provided by mermaidmagic
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the scallops and dry well with paper towels.
- Season the scallops with salt and pepper.
- In a large, heavy fry pan over high heat, warm the olive oil until it shimmers.
- In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes.
- Turn the scallops over and brown the other side, about 1 minute more.
- Return all the scallops to the pan, Add the lemon zest and thyme, and cook for a moment.
- Using a slotted spoon, transfer the scallops to a bowl.
- Reduce the heat to low and add the butter and shallots to the pan.
- Sauté until softened, about 4 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat.
- Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.
- While the pasta is cooking, add the lemon juice and broth to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom.
- Simmer until slightly thickened, 3 to 4 minutes.
- Drain the pasta well and add it to the fry pan.
- Add the scallops and any juices that have accumulated.
- Add the capers and pine nuts.
- Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute.
- Taste and adjust the seasonings.
- Transfer to a warmed large, shallow bowl.
- Add the arugula leaves and toss gently.
- Serve immediately.
Nutrition Facts : Calories 826.9, Fat 39, SaturatedFat 10.5, Cholesterol 44.1, Sodium 675.8, Carbohydrate 94.4, Fiber 4.6, Sugar 4.2, Protein 26.1
ANGEL HAIR PASTA WITH CHORIZO AND MUSHROOMS
A yummy pasta dish that is started on the cooktop and finished in the oven. The house will smell divine! The chorizo I use is a dry sausage available here tinged with lots of paprika. It is already cured and can, in fact, be eaten out of hand, much like salami.
Provided by evelynathens
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Heat oil in deep skillet over medium-high heat.
- Add onions and garlic and cook until tender, about 8 minutes.
- Add mushrooms and saute 4 minutes.
- Add paprika, salt and cayenne and stir until just fragrant, about 30 seconds.
- Add tomatoes and green pepper and saute 2 minutes.
- Add broth, wine, cream and chorizo.
- Bring to simmer.
- Break pasta in half and add to pan.
- Cook until pasta is tender, stirring occasionally, about 8 minutes.
- Set pan in oven.
- Bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 725, Fat 35.2, SaturatedFat 13.3, Cholesterol 73.3, Sodium 1699.9, Carbohydrate 66.3, Fiber 4.7, Sugar 5.3, Protein 31.9
ANGEL HAIR PASTA WITH ROASTED GARLIC
I got this recipe from the Kraft website, and it's a very good basic pasta recipe, especially if you like garlic (as we do!). To serve piping hot, you can time the cooking steps so that the pasta is cooking and the vegetables are sautéing during the last portion of time that the garlic is roasting in the oven.
Provided by Northwestgal
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lightly spray each head of garlic with cooking spray. Wrap each garlic head separately in foil. Place garlic in a small baking pan. Bake at 400° for 45 minutes. Cool 10 minutes.
- Separate garlic cloves. Squeeze cloves to extract the pulp; discard peels.
- Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover. Process until pureed; set aside. (I have also done this by hand once while we were in the process of moving and I couldn't find my food processor, and it worked just fine. It's tedious, but it does work out OK.).
- Cook and stir zucchini and mushrooms in hot oil in a large skillet on medium-high heat for 3 minutes or until zucchini is tender-crisp. Add the pureed garlic mixture, water and tomato; mix well. Reduce heat to low; cook until thoroughly heated, stirring frequently.
- Toss the vegetable mixture with hot cooked pasta, and serve while still warm.
Nutrition Facts : Calories 301.8, Fat 5.2, SaturatedFat 0.7, Sodium 189.8, Carbohydrate 54.1, Fiber 3.7, Sugar 4, Protein 10.8
ANGEL HAIR PASTA WITH CHICKEN
If you want to put something on the table that'll give you time to spare on busy nights, give this delicious angel hair pasta with chicken a try. From start to finish, you're only 20 minutes away from a vibrantly colored meal! -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil for 4-5 minutes or until no longer pink; drain. Remove and keep warm., In the same skillet over medium heat, cook carrots in remaining oil for 3 minutes, stirring occasionally. Add broccoli and garlic; cook 2 minutes longer. Stir in the chicken, broth, cheese, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until vegetables are tender., Drain pasta; serve with chicken mixture. Sprinkle with additional cheese.
Nutrition Facts : Calories 462 calories, Fat 13g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 889mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 35g protein.
Tips:
- Select优质食材: 使用优质的意大利面、戈尔贡佐拉奶酪和帕尔马干酪,以确保菜肴的最佳风味。
- 煮意大利面至al dente: 意大利面的质地应略带嚼劲,不要煮过头,以免失去口感。
- 不要过早加入奶酪: 在意大利面煮好后立即加入奶酪,以免奶酪融化过度,失去其风味和质地。
- 适当调味: 根据自己的口味适当加入盐和胡椒粉,以平衡菜肴的味道。
- 立即食用: 这道菜最好在烹饪后立即食用,以享受其最佳风味和质地。
Conclusion:
天使面配戈尔贡佐拉奶酪是一种简单而美味的意大利面食,非常适合午餐或晚餐。它很容易制作,只需要很少的食材。这种菜肴以其奶油般柔滑的酱汁和浓郁的奶酪风味而闻名。通过遵循本文中的食谱和技巧,您可以在家中轻松制作出这道经典的意大利面食。无论是招待客人还是独自享用,天使面配戈尔贡佐拉奶酪都是一种绝佳的选择。
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