1 tsp olive oil
2 cloves garlic -- peel &
1 mince
1/2 cup dry white wine
1/4 cup lemon juice
1 cup tomatoes -- 1 medium,
1 chopped
8 oz angel hair pasta -- 4 oz
1 spinach pasta
1/4 cup fresh basil -- chopped
2 tbsp parmesan cheese -- freshly
1 grated
1 black pepper -- to taste
Directions
Bring a large pot of water to a boil over high heat and maintain at a
boil.
Put the olive oil and garlic in a saute' pan and cook over medium
heat just until the garlic begins to brown. Remove the saute' pan
from the heat and pour in the wine. Return it to the heat. Cook for
another 1 to 2 minutes, until the wine has been reduced by half. Stir
in the lemon juice and tomato. Remove the pan from the heat.
Place the pasta in the boiling water and cook to desired doneness, 30
seconds to 1 minute. Drain the pasta and put it into a warm serving
bowl. Add the basil, Parmesan cheese, and black pepper, along with
the tomato mixture. Toss and serve immediately.
Fat per serving= 4.1 grams Calories per serving= 291 IN THE
KITCHEN WITH ROSIE by Rosie Daley
Recipe By : Daley
Servings: 4 servings
Angel Hair Pasta With Lemon & Garlic-Daley Recipe brought to you by Recipe Ideas
Categories: Fruit; Italian; Pasta; Vegetable
The History of Recipes
It is actually possible to track the history of recipes way back into the far past, at least as far as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these old records were just basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius compiled some documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of his times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks for example bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted an increase in recipe manuscripts, many of which are now in private collections. During the succeeding few centuries, the wealthy families of Europe tried to lay on the most exotic banquets, and as a consequence, chefs and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing the recipes of their peers. By the arrival of the 1900s, recipe books were increasing in popularity due to more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Angel Hair Pasta With Lemon & Garlic Daley recipe.
