Lemon Angel Hair Pasta | Maria Martella (Repost)

I originally posted this recipe waaaay back in 2017. I had made a request via social media for you all to send me your favorite recipes, and Maria Martella came through for me!

It had been submitted as a good “winter” recipe, but it looks so refreshing and divine, I’m posting it again, in the middle of summer, because, well, lemon, and yum!

It looks like it could also easily be served cold and might just be the perfect thing to take to your next backyard gathering.

LEMON ANGEL HAIR PASTA
Submitted by Maria Martella

Ingredients:

  • 4 cups Chicken Stock

  • 2 cups Water

  • 1/2 lb Angel Hair Pasta

  • 1-2 T Extra Virgin Olive Oil

  • 3 lemons

  • 1 Head of Garlic (10-12 cloves)

  • 1/2 T crushed hot pepper flakes

  • 2T Oregano (or more to taste)

  • Shredded Parmesan Cheese generous amount

 Directions:

  1. Bring 4 cups of Chicken stock and 2 cups Water to boil in large pot.

  2. Add Angel Hair Pasta (or any thin variety), adjusting amounts of liquid as needed. Cook until al dente. Drain pasta; place liquid aside.

  3. In the meantime, heat EV Olive Oil in saute' pan.

  4. Wash, roll, and juice 3 lemons, and zest the rind lemons, into saute' pan, add crushed hot pepper flakes, minced, grated or whole garlic. and oregano. Saute' for approximately 5 minutes over medium-high heat.

  5. Toss lemon/pepper/garlic mixture in with pasta. Use a little of the liquid to loosen pasta if desired.

  6. Sprinkle liberally with shredded Parmesan cheese.

  7. Serve as a side to chicken, fish, or pork.
     

A note from Maria: This is so quick and easy, you can add, roasted vegetables, chicken or shrimp to make an entire meal. Use vegetable broth for a vegan side. Use mint, parsley, or basil, whatever you have on hand; the secret is in the fresh lemon juice and zest. Its very versatile, warms my soul and brightens it too!