Angel Hair Pasta with Olive Oil and Garlic Sauce

29 Jul

Our original plans last night were to head over my parents house, catch up on Entourage episodes and order in from Hunan East, our favorite Chinese place.  We don’t have HBO and my parents were supposed to spend one more night up north at our cabin.  Rain brought them home a day early, however, so we decided to go grocery shopping and cook at home instead.  It all worked out, because I used up the last of our produce from our last grocery store trip with this easy, tasty pasta dish.  If it were up to Zak, we would eat something like this every single night of the week.  The flavors were clean, simple, and delicious and it was incredibly easy to make.  To be fair, this was a collaborative effort – Zak decided to add the onion and chopped it up and it really made the dish shine.

Angel Hair Pasta with Olive Oil and Garlic Sauce

Serves 2-3

1 package Sidaris frozen Angel Hair pasta (or your preferred brand)

1/2 cup extra virgin olive oil, divided

1 small Vidalia onion, diced

3-4 cups broccoli florets and stems (stems peeled!), chopped

4 cloves garlic, chopped

1 cup shredded asiago fresco, divided

Zest of 1 lemon

Kosher salt and freshly cracked black pepper, to taste

Crushed red pepper flakes, to taste

In a large saucepan, bring salted water to a boil.  When water boils and sauce is nearly complete, add pasta and cook 2-3 minutes according to package directions.

Meanwhile, place an inch of water and steamer basket in a large pot.  Bring water to a boil and add broccoli florets and stems.  Season with kosher salt to taste.  Cover and steam 5 minutes until tender with a bit of a crunch.  Drain and set aside.

While broccoli is steaming, heat 1/8 cup of olive oil in a large sauté pan over medium-high heat.  Turn heat to medium-low and add garlic and onion.  Sauté, stirring frequently, until onion is translucent, roughly 8-10 minutes.  Add 2 tbs. of shredded asiago fresco, kosher salt, and freshly cracked black pepper to taste.  Add remaining olive oil and heat through, roughly 1 minute.  Add broccoli to pan and sauté 2-3 minutes.  Drain pasta and add to sauté pan, tossing to coat well with olive oil and onion mix.

Serve pasta topped with a pinch of crushed red pepper flakes and several tablespoons of shredded asiago fresco cheese.

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