Lemon Angel Hair Pasta | Maria Martella (Repost)

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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! 

Pasta with Gorgonzola Cheese and Roasted Cauliflower

My nephew, Dalton (sister’s son), and niece, Laurel, (brother’s daughter), got together on Christmas eve and cooked up this “boujee” (their description!) version of my favorite dish - mac’n cheese.

Tender roasted cauliflower florets, Gorgonzola cheese, and the organic pasta they used, sets this apart from my typical elbow macaroni and cheddar dish, and make it special enough to serve at any dinner party of distinction. It’s versatile enough to use as a vegetarian main, or a side. (Perhaps to a halibut filet?)

Dalton and Laurel, a very Cousin Christmas!

Ingredients:

• 1 head cauliflower, cut into small florets (less than an inch)

• ¼ cup olive oil

• ¾ teaspoon

• freshly ground black pepper

• 1 large leeks, halved and thinly sliced

• 2 cloves garlic, thinly sliced

• 8 ounces pasta like farfalle, bowtie, or fusilli

• 3 tablespoons unsalted butter, cubed

• 6 ounces Gorgonzola cheese, crumbled

• chives for serving

Directions:

1. Pre-heat oven to 425 degrees.

2. In a large bowl, toss cauliflower, leeks, and garlic with olive oil, salt and 3-4 twists of freshly ground black pepper. Spread in a single layer onto a baking sheet or roulade pan and bake for about 35-40 minutes until cauliflower is tender and all veggies are caramelized.

3. Cook pasta in large stock pot of salted boiling water - remove from heat just BEFORE it is al dente. Remove about 1 cup of the water - set aside, then drain the pot.

4. Return the pasta to the pot, add the butter, Gorgonzola, a few more twists of the black pepper and 1/2 cup pasta water. Stir thoroughly until cheese is melted and evenly distributed.

5. Add the roasted florets. leeks, and garlic to the pasta, then season with additional salt and pepper (if desired). If it is too dry, add more of the reserved pasta water.

6. Dish into shallow serving bowls and garnish with chopped chives. Serve it up warm and delicious!

After carefully taste-testing and much discussion, our two burgeoning chefs decided it could be made even a little more extra by adding crab or lobster to the mix. I have to agree.