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Angel hair pasta with lemon

Angel hair pasta with lemon, caramelized garlic and spinach

Although simple, this is a dish everyone loves. There are many varieties of whole-grain pasta that taste wonderful. I also serve this with crumbled feta or blue cheese. If you want to go crazy, add pine nuts, chopped walnuts or hazelnuts. And yes, it does contain 24 cloves of garlic.

1 lemon, well washed

Kosher or sea salt, to taste

Water

1 pound whole-grain angel hair pasta

24 cloves garlic, peeled

1/4 cup extra-virgin olive oil

1/2 teaspoon crushed dried red pepper flakes

4 cups loose-packed baby spinach leaves

1 cup loose-packed basil leaves, chopped

1/4 cup fresh-grated parmesan or Romano cheese

Makes 4 servings.

Preheat oven to 375 degrees. Remove zest with a fine grater and lemon juice from lemon; set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside in colander.

Place garlic in a baking dish, drizzle with oil and salt. Bake 15 minutes, stirring occasionally, until well browned. Remove from oven and place garlic and oil from pan in a large mixing bowl. Add the cooked pasta, lemon zest and juice, red pepper flakes, spinach, basil and cheese. Stir well to combine and serve.

Per serving: 651 calories, 28 percent calories from fat, 20 g total fat, 3 g saturated fat, 5 mg cholesterol, 98 g carbohydrates, 7 g total fiber, 6 g total sugars, 91 g net carbs, 20 g protein, 172 mg sodium.

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