Tuesday, September 23, 2008

Spicy Garlic Herbed Pasta

I found this recipe from Katie at Good Things Catered. Katie has one of my favorite blogs, so I knew when I saw this recipe it would be amazing. And it really was - soo good. I served this dish with Lemon Velvet Chicken and topped it with a little of the leftover sauce from the chicken. It was amazing.

Spicy Garlic Herbed Pasta

1 lb pasta of choice (I used egg noodles)
2 tsp olive oil
5 large garlic cloves, minced or pressed (I used a large spoon full of the already chopped stuff, I'm a cheater!)
1/2 tsp dried hot red-pepper flakes
1/2 c. dry white wine
1 tsp salt
1/2 tsp black pepper
5 Tbsp unsalted butter
1/2 c. fresh flat-leaf parsley, minced
1/8 c. fresh thyme, minced
juice 1/2 lemon

-Bring a 6- to 8-quart pot of salted water to a boil.
-Cook pasta in boiling water until just tender, according to package instructions.
-Reserve 1 c. pasta-cooking water, then drain pasta in a colander.
-Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
-Add garlic to skillet and cook until beginning to brown, about 1 minute.
-Add red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute.
-Add butter to skillet, stirring until melted, and stir in herbs and lemon juice.
-Remove skillet from heat.
-Toss pasta well in large bowl, adding some of reserved cooking water if necessary to keep moist. (mine did not need this)



Anonymous said...

Yay! So glad you liked it! :) :)

Joelen said...

What a great side dish to pair with your chicken!