Best 20 Garlic Angel Hair Pasta Recipes

FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
• Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
• Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

GARLIC ANGEL HAIR PASTA

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.

ANGEL HAIR PASTA IN GARLIC SAUCE

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.

ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCCOLI

Steps:

• 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.
• Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
• Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
• In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

ANGEL HAIR PASTA WITH LEMON, GARLIC AND TOMATOES

Steps:

• Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
• While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
• Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.

ANGEL HAIR PASTA WITH LEMON AND GARLIC

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 CHICKEN AND GARLIC

Steps:

• Cook the past according to package directions. Drain. (I cook the pasta with salt).
• In a large saucepan, under low heat, mix olive oil and chopped garlic, stirring constantly until garlic start browning.
• Turn off the heat, add angle hair, toss. Add salt, if necessary, and black pepper to taste.
• Serve with grilled chicken strips and lots of grated mozzarella and parmesan cheese on top.
• Notes:.
• Use extra virgin olive oil.
• When heating the olive oil with garlic be very careful so you don't burn the garlic.

GARLIC SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• Wash the scallops and pat dry well with a paper towel.
• Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
• Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
• Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
• Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
• Toss through the pasta with the remaining oil, and scallops.

TOMATO, BASIL, GARLIC AND MEAT SAUCE WITH ANGEL HAIR PASTA

Steps:

• Prepare Tomatoes: Boil a large pot of water and prepare a bowl of ice water.
• Cut an X in the bottom of each vine ripe totmatoe.
• Place in boiling water for 30 seconds or until skin begins to peel back.
• Immediately remove and place in ice water.
• When all tomatoes are prepare, remove skins, core, cut each in half, and squeeze to remove seeds and pulp.
• Coarse chop tomatoes and set aside.
• In a large saute pan or skillet brown sausage and prosciutto.
• Add onions and galic and saute until onions begin to appear translucent.
• Deglaze pan with 1/4 cup of white wine and allow to reduce until liquid is almost gone.
• Add tomatoes and herbs and allow to simmer for 45 minutes.
• About 15 minutes before done add a generous amount of parmesan cheese to help thicken and flavor sauce.
• Prepare Angel Hair Pasta per directions cook until al dente.
• Drain and add to sauce, mix and transfer to large pasta bowl.
• Serve with fresh grated parmesan cheese.

ANGEL HAIR PASTA WITH SIMPLE GARLIC & BASIL

Steps:

• Bring a large pot of salted water to boil over high heat.
• Meanwhile, heat the olive oil up a large saute pan over medium heat. Once warm add the garlic and cook until it just begins to brown -- too long or too high and the garlic will burn.
• Remove the pan from the heat and deglaze by pouring in the wine. Return the pan to the heat and cook for a few minutes. The wine should reduce by about half. Add in lemon juice, chopped tomato, and sea salt to taste. Stir once or twice then remove the pan from the heat again and set it aside to wait for the pasta.
• Add the pasta to the boiling water and cook until desired tenderness, following package directions. Drain, then add the cooked pasta to the pan with the garlic & tomato mixture, along with the basil and some freshly ground pepper. Toss well, (if your pan isn't big enough, just do the tossing in a large serving bowl).
• *Tip: 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Generally they say 2 ounces of pasta is one serving, but for larger appetites this might not be enough.

MUSHROOM GARLIC ANGEL HAIR PASTA

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.
• Heat butter in a small saucepan over medium heat; stir flour into the melted butter until well mixed; cook about 3 minutes. Slowly pour milk into flour mixture, stirring constantly until well incorporated. Add garlic; cook and stir until sauce is thickened, about 2 minutes. Add 2 tablespoons Parmesan cheese and Asiago cheese; stir until cheese is melted, 2 to 4 minutes. Reduce heat to low and simmer garlic sauce while preparing remaining ingredients.
• Heat olive oil in a skillet over medium-high heat; add mushrooms and red bell pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat.
• Place angel hair pasta in a serving bowl; toss to coat with garlic sauce. Add mushroom mixture and green onion; toss gently. Top with 2 tablespoons Parmesan cheese.

ANGEL HAIR PASTA W/GARLIC & SUN-DRIED TOMATOES

Steps:

• Cook pasta in boiling water for 3-5 minutes (depending on your taste).
• Drain.
• In a small saucepan, heat olive oil until warm.
• Add sundried tomatoes& garlic.
• Saute for 4 minutes.
• Add italian seasoning and saute for 1 more minute.
• Toss drained pasta with desired amount of sauce.
• Sprinkle with parmesan cheese.

BEEF PARMESAN WITH GARLIC ANGEL HAIR PASTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.
• Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
• Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

ANGEL HAIR PASTA IN GARLIC SAUCE

Steps:

• Cook pasta as directed on package.
• While pasta is cooking, heat oil in 10-inch skillet over medium heat.
• Cook parsley and garlic in oil, stirring frequently, until garlic is golden. Drain pasta; mix with garlic mixture. Sprinkle with cheese. Serve with pepper.

CREAMY GARLIC SHRIMP WITH ANGEL HAIR PASTA

Steps:

• In large skillet, heat Olive Oil over medium-high heat and cook shrimp with dill weed, stirring occasionally, 3 minutes or until shrimp turn pink.
• Stir in Sauce, peas and broth.
• Cook, stirring occasionally, 2 minutes or until sauce is heated through.
• Serve over hot angel hair pasta and top with grated Parmesan cheese.

CREAMY GARLIC SHRIMP WITH ANGEL HAIR PASTA

Steps:

• Heat olive oil in 12-inch skillet over medium-high heat and cook shrimp with dill, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in sauce, peas and broth. Continue cooking and stirring occasionally, 2 minutes or until sauce is heated through. Season, if desired, with salt and ground black pepper.
• Serve over hot angel hair pasta and garnish, if desired, with grated parmesan cheese.

ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCCOLI

Steps:

• 1. 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. 2. Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer. 3. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. 4. Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink. 5. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

ANGEL HAIR PASTA WITH ROASTED GARLIC

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.

BROCCOLI GARLIC ANGEL HAIR PASTA

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.

ANGEL HAIR PASTA WITH ROASTED GARLIC

Steps:

• 1. 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.
• 2. Separate garlic cloves. Squeeze cloves to extract the pulp; discard peels.
• 3. 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.).
• 4. 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.
• 5. Toss the vegetable mixture with hot cooked pasta, and serve while still warm.