This makes a light, satisfying
main course, ideal for a hot summer evening supper.
Angel
Hair Pasta with Lemon and Garlic
- 16 ounces angel hair pasta
- 1/2 cup fresh basil, coarsely
chopped
- 1/2 cup freshly grated
Parmesan cheese
- 2 tablespoons extra virgin
olive oil
- 8 cloves garlic, finely
minced
- 1 1/4 cups dry white wine
- 1/2 cup fresh lemon juice
- 2 1/2 cups seeded and
chopped vine-ripe tomatoes
- 1 teaspoon kosher or sea
salt
- 1/4 teaspoon freshly ground
black pepper or to taste
- Additonal freshly grated
Parmesan cheese for sprinkling (optional)
- Measure and prepare all
ingredients in advance.
- Cook the pasta and place
in large serving bowl. Add
the basil and Parmesan cheese; set aside and keep warm.
- In large a skillet heat
the olive oil and saute the garlic just until it begins to change
color. Remove skillet
from heat and add the wine. Return to the heat and cook for another 2 to 3 minutes, or until
the wine has been reduced
by half. Stir in the lemon
juice and tomato and remove from heat.
- Pour hot lemon/tomato
mixture over pasta mixture in the serving bowl, add salt and pepper to taste. Toss
to mix.
- Serve topped with a sprinkling
of Parmesan cheese, if desired.
Serves 6.
Nutritional Information
Per Serving (1/6 of recipe): 413.0 calories; 17% calories from
fat; 8.2g total fat; 7.3mg cholesterol; 452.8mg sodium; 378.1mg
potassium; 62.9g carbohydrates; 2.9g fiber; 2.2g sugar; 60.0g
net carbs; 13.9g protein.
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