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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! 


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Zucchini Fritters

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I recently hosted a cooking demonstration on a big boat in a bigger sea.

It was a cruise ship actually, and I was in the middle of the Caribbean, chatting away to a group of Delilah enthusiasts about my kids, my life, my farm, and my love of cooking!

I shared my Zucchini Fritter recipe with everyone, and then we taste-tested the result! Mmmmm.

Perhaps it was the excitement, the sea air, the energetic participants… but oh my, they were delicious if I do say so myself!

It will soon be zucchini season, so here’s the (easy!) recipe if you feel like giving them a try:

Ingredients:

  • 2-3 medium zucchini, grated

  • 1 small to medium onion, finely diced

  • 1/3 cup all purpose flour

  • 2/3 cup Panko bread crumbs

  • 1/2 cup grated Parmesan cheese

  • 2 large eggs, beaten

  • 3 cloves garlic, minced (or 2 tsp garlic powder)

  • salt, freshly ground black pepper, and paprika to taste (or use about 2 teaspoons of seasoning salt)

  • 4 tblsp olive oil

Directions:

  1. Place grated zucchini and diced onion in middle of a square of cheesecloth, or a clean kitchen towel, and squeeze to drain as much moisture from the vegetables as you can. Set aside.

  2. In a large bowl, combine flour, Panko, Parmesan cheese, garlic, salt, pepper, paprika (or garlic powder and seasoning salt,) then add the zucchini and onion and stir well.  

  3. Add the 2 beaten eggs to the batter just before frying, and mix until evenly combined.

  4. Working in batches, heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Gently drop mounds of the zucchini batter into the skillet, about 2 heaping tablespoons at a time; flatten slightly with the back of a spatula.

  5. Fry until cooked through and golden brown; approximately 2-3 minutes per side. Remove to paper towels, then to serving dish.

  6. Serve warm as an appetizer, side, or light lunch/brunch. Use your favorite aioli sauce or plain yogurt for dressing.