Cooked and served with cheese and essentially a hot pasta salad dressing is angel hair pasta. I came up with this dish since I had nothing to eat, so I searched through my refrigerator and spice closet for these things and combined them. Add a fresh tomato, chopped, to the dish.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- ¼ (8 ounce) package angel hair pasta
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped pimentos
- 2 tablespoons lemon juice
- 1 teaspoon white wine vinegar
- 1 teaspoon white sugar
- 2 tablespoons chopped fresh parsley, divided
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 3 tablespoons grated Parmesan cheese
- salt and pepper to taste
Instructions
- 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 | 387 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 354 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
It was dry and the lemon flavor did not mesh well with the sugar. There was also way too much seasoning. To be fair, I doubled the pasta and doubled the seasoning, so it was a lot. I ended up washing it off in a colander because we couldn’t eat it.
Easy to make, simple recipe that was so good. Really liked the flavor and herbs.
I was not at all fond of this recipe. Too “sweet and sour” with the vinegar and sugar. It was a large amount of damp greens in a little juice. I didn’t even use it, once it was done. I would add the cup of pasta water or maybe chicken broth to thin it out, and leave out the vinegar and sugar. Or more likely, just not make this again.
This pasta is very good. I do think that either the sauce could be doubled or the pasta halved, and that would be my own change. The flavors of the sauce were very good, even though I made it with only dried herbs except for fresh parsley. Thanks, Caleb! I will make it again!
This was quick and easy and made a very good meal. I love pasta, and this will stay on my best list.
I didn’t measure all the sauce ingredients exactly so it may be my fault, but I wasn’t really fond of this recipe. The pimentos were the primary taste even though I used all the fresh herbs called for they didn’t even out the pimento taste. I added zucchini just to up the veggie content, but it added a lot to it.
This recipe is delicious. The only thing I changed was to reserve a cup of the pasta water to moisten the noodles before I mixed in the other ingrediants. I did not use powdered garlic. I crushed 4 fresh garlic cloves instead. Absolutely scrumptious!
This is great… I made it adding the tomatoes chopped, a small Serrano pepper diced and threw in some Mexican cheese. Wonderful.. Grandkids had it your way and loved it. So easy.. Thanks.