Angel Hair Pasta with Garlic, Lemon and Asiago

Posted on June 9, 2013 by HolisticMel

This pasta is truly effortless to make, very light, fresh and also delicious. The garlic flavours are just flowing through, and the citrus juices really bring out the sweet yet sharp flavour of the Asiago cheese. This meal proves the Italian way, that you can make a wonderful meal out of such simple, fresh ingredients.

Both cayenne pepper and lemon juice are beneficial ingredients, as they help our body in many different ways. Some may think that the acidity of the lemon juice, or the spiciness of cayenne would have adverse effects on our digestive system, however contrary to that belief, they have many health benefits.

Angel Hair Pasta with Garlic, Lemon and Asiago

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1 serving

A light and fresh pasta that's so quick and easy to make. Perfect for a summer's lunch.

Ingredients

1 serving of angel hair pasta
1 garlic clove, chopped
1 tablespoon fresh parsley, chopped
juice of 1/2 a lemon
2 tablespoons extra-virgin olive oil
pinch of cayenne pepper
shavings of Asiago cheese
black pepper to taste

Instructions

Cook pasta according to directions on the box.
In a medium-sized pan heat oil on medium heat. Add garlic and cook until slightly brown.
Add pasta to the pan with parsley, cayenne pepper and lemon juice. Toss and mix well for about half a minute, then remove from heat.
Serve with shavings of Asiago cheese and freshly ground pepper.

Notes

This recipe is intended for one person. To serve for more, simply double the amount of ingredients.

* The above cook time includes cooking the pasta

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Below is a perfect appetizer that accompanies the angel hair pasta so well… Roasted zucchini slices with extra-virgin olive oil, lemon juice, cayenne, black pepper and salt. Deeeelish. I find that lemon and Asiago cheese is a match made in heaven.

Simply slice one zucchini in rectangular slices and coat with olive oil, salt and pepper. Roast in the oven at 400 degrees for 5 minutes. Serve with Asiago cheese, fresh lemon juice and cayenne pepper.

Spaghetti alla Puttanesca

Posted on February 13, 2013 by HolisticMel

This classic southern Italian dish is made with ‘sugo alla puttanesca’ which is sauce traditionally made from diced tomatoes, anchovies, olives, garlic, chili peppers, and capers. However, there are different variations of this sauce as the recipe bellow omits the capers and uses green olives as a substitute. The sauce has a bit of heat, as well as it’s salty from the olives and anchovies, tangy from the lemon juice, and deliciously flavoured from the garlic. It’s a perfect recipe for spicing up a normal tomato sauce.

This sauce has an interesting story surrounding it, which actually makes it a comical Valentines day meal… It has been said that prostitutes in Naples would make this delicious sauce to lure in prospective clients, which is where the name ‘puttanesca’ is derived from. Despite the story behind this sauce, it’s perfect for any occasion.

This pasta dish is by far one of my favourites, because it’s just so incredibly flavourful, and it was my brother who first introduced me to this dish. My brother has become quite the little chef these days, as I frequently find him in the kitchen trying out new recipes. He has been dying to try this sauce, and boy am I glad that he did. The different tastes of the ingredients are balanced perfectly to bring out great taste. It’s a spicy, cheap and easy sauce that is a definite pleaser.

Spaghetti alla Puttanesca

Ingredients:

28 oz can diced tomatoes (preferably skinless)
1 pound spaghetti (can use spaghetti of choice)
2 teaspoons crushed red pepper flakes
Juice from half a lemon
2 teaspoons parsley
1/4 cup white wine
5 cloves of garlic, coarsely chopped.
1 cup sliced black and green olives
2 teaspoons anchovy paste (I used a tomato based paste called Umami paste)
1 tablespoon extra-virgin olive oil
Pinch of cayenne pepper (optional)

Directions:

Heat oil in a pan on medium heat and fry garlic for 1 minute. Add tomatoes and cook for 4 minutes. Now add white wine, olives, crushed red pepper flakes, cayenne pepper and anchovy paste. Add salt and pepper to taste. Stir well. Cook sauce for 8-10 minutes. Once cooked, stir in parsley and lemon juice. Toss together with cooked spaghetti. Garnish with extra parsley, and serve.

Lemon and Garlic Baked Spaghetti

Posted on January 10, 2013 by HolisticMel

Lemon, parmesan, and roasted garlic are the three fundamental ingredients that make this pasta dish what it is! The three flavours combined make a fragrant, delicious trio. The taste of roasted garlic is so delicious and really adds a nice roasted flavour to this meal. Instead of using cream or other fattening ingredients to make a sauce, yogurt is definitely a healthier alternative. This pasta dish is a light, tasty and healthy meal that can be enjoyed with a glass of white wine.

Ingredients:

1 Package of whole-wheat spaghetti (can substitute with whole-grain or gluten-free pasta)
1 lemon, zest and juice.
1 head of garlic
2 tablespoons butter
1 cup plain yogurt
6-8 tablespoons parmesan cheese
Handful of fresh parsley
Salt and pepper

Directions:

Lightly coat garlic in butter and roast the head of garlic in the oven at 350F for 15-20 minutes. See picture below. In the meantime, cook the pasta accordingly.

Combine lemon juice, zest, yogurt, 5-6 tablespoons parmesan (reserve the rest for later), salt and pepper in a bowl and stir until well mixed. Set aside.

When garlic is done, remove skin and slightly mash garlic. In a large pan, heat butter on medium-low heat and fry garlic for 2 minutes. Add the sauce mixture, and cook for about 7 minutes. Combine spaghetti and sauce. Mix well, until evenly coated. Transfer to an oven-safe, bowl. Sprinkle parmesan cheese on top and bake in the oven until slightly browned, about 10 minutes. Garnish with parsley and serve.

Add extra parmesan and fresh lemon juice to your plate for extra flavour.

Shrimp Linguini in a White Wine Tomato Sauce

Posted on December 25, 2012 by HolisticMel

This is a quick, yet completely satisfying dish that can be ready in just half an hour. This Italian inspired meal consists of succulent shrimp smothered in a lightly spicy tomato sauce, infused with white wine, garlic, a hint of onions and Italian seasoning. Adding shrimp to pasta is an easy way of incorporating some light protein and amazing taste!

Ingredients:

Package of Linguini
398 mL can of tomatoes, diced and skinned
Pound of shrimp, peeled and deveined
3 garlic cloves, finely chopped
1 tablespoon onion, finely chopped
2 tablespoons extra-virgin olive oil
1 cup dry, white wine
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon chili pepper powder
pinch of crushed red pepper flakes
Salt and black pepper to taste

Directions:

Heat oil in a pan on medium-high heat. Sauté onion for 4 minutes. Add garlic and sauté for 1 minute. Add tomatoes, basil, oregano, salt and pepper. Cook for 5 minutes. Add wine, and cook for about 5-7 minutes, stirring frequently. Add shrimp and cook until thoroughly pink. Check to make sure sauce is seasoned enough with salt and pepper. Serve over top of linguini, or pasta of choice, and garnish with a sprig of parsley.

As you can tell by this recipe, I like to drench my sauce in wine, as opposed to allowing most of the wine to evaporate. This method allows you to really taste the white wine in the sauce, which is what I love!

For the wine, I used Prosecco, which is actually an Italian sparkling, dry, white wine. I had no idea I was using sparkling wine for this sauce, until I actually took a sip of the wine with my meal! I would have never known the sauce was made with sparkling wine, because the bubbles completely disappear. I definitely learned something new, and acquired a new found love for Prosecco.

Ps. Merry Christmas

Whole-Grain and Flax Fusilli with Kale and Red Pepper Tomato Sauce

Posted on December 5, 2012 by HolisticMel

As we all should know by now, kale is one of the healthiest vegetables out there, loaded with nutrients. For this reason alone, we should try to incorporate it into our meals regularly. To add a healthy flare to the regular pasta and tomato sauce, I decided to add some red peppers and kale to the sauce. The fusilli I chose are organic, made with whole grains and flax! Choosing whole grain, and whole wheat pasta, is much more beneficial, as opposed to regular white pasta. The bleached flour content is so refined that we actually lose any nourishing qualities. So, whenever possible, opt for whole-grain pasta or better yet, choose special gluten-free varieties to change it up and help reduce the overload of gluten in our bodies.

This pasta dish is easy, healthy and incredibly delicious, especially with some freshly grated Pecorino cheese on top. It makes a great lunch or a light and delightful dinner.

Ingredients:

Whole-grain flax fusilli (any whole-grain pasta of choice will work)
Handful of kale, ripped in small pieces
1/4 cup diced tomatoes, skinned (I used from can)
2 tablespoons red pepper, chopped
1 tablespoon red onion, chopped
2 garlic cloves, finely chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Pecorino cheese (can substitute for parmesan)
Salt and pepper

Directions:

Heat oil in a pan and sauté onion with a pinch of salt for 4 minutes, on medium heat Add red pepper and garlic and cook for 1 minute. Add tomatoes, oregano, basil, salt and pepper to taste, and cook for 7-8 minutes. Remove from heat, add kale and cover with lid for 2 minutes. Mix sauce together with pasta and serve.

*While the sauce is cooking, make sure to cook the fusilli. Serve with freshly grated pecorino and black pepper and enjoy.

Never Get Bored of Pasta

Posted on May 4, 2012 by HolisticMel

Being Italian, it is customary to enjoy pasta for dinner more than a couple times a week…For some that may seem unvaried and repetitive, but it is all in the way you change up your dish. The great thing about pasta is that there can be literally endless variations. Incorporating veggies and trying out different types of sauces help create new, exciting and healthy dishes.

This is super easy to make:

Cut up an assortment of different vegetables. This helps to provide an abundance of nutrients and different colours to fill your dish. I used broccoli, carrots, red peppers, zucchini and onions.

Wash and chop vegetables. While your pasta is cooking, stir-fry chopped veggies with 1 tablespoon of extra-virgin olive oil. Season with salt and pepper to taste. You want to make sure you leave the veggies firm, ensuring most of the nutrients don’t get lost in the cooking process. Next, add some pesto and a few tablespoons of water. Simmer for about 10 minutes on medium heat.

You can add tomato sauce instead if you prefer.
This dish is amazing with some grilled chicken on the side.
Grate your choice of hard cheese overtop.
Use whole-wheat pasta, if you want to maximize the healthiness of this dish.

Nothing beats a homemade tomato sauce.

Growing up, I would wake up to the smell of fresh tomato sauce simmering on the stove. This is why I still to this day, crave simple tomato sauce over my pasta. However, I like to incorporate different herbs, spices and other ingredients to change it up a little bit.

Blending different cooked vegetable combinations, and a good quality olive oil, is a great idea for a healthy and different type of pasta sauce.

I try to make whole-wheat pasta whenever I can to ensure a healthy meal, enriched with fiber and other nutrients.

Cheese is another pasta-dish fundamental. Freshly grated Parmigiano-Reggiano, Asiago, Pecorino or even goat cheese, will add amazing taste and texture to perfectly complete your dish.

Whenever possible, use fresh ingredients. This is so important to acquire strong and rich flavours, especially when incorporating herbs.

Using a good quality olive oil is also very important. Drizzling over your finished dish will add great flavour. Another great tip is to use already blended, raw tomato sauce to save time, without losing authenticity.

It literally takes 10-12 minutes to cook pasta, so while your pasta is cooking, your sauce should be simmering away. Preparation is key…While you wait for your water to boil, start cutting up all your veggies, garlic, onions, herbs etc. Pasta is a quick and easy meal that can be so greatly satisfying.

Passion for food, tastefulness, and wellbeing.

Tag Archives: Pasta