Spicy Parsley Sauce with Angel Hair Pasta
This delicious sauce is served over angel hair pasta–feel free to substitute your favorite thin noodle for the angel hair. If the level of spice is too much for you, simply decrease the amount of chili peppers and hot pepper sauce.
Makes 8 servings
|1||cup chopped fresh parsley|
|2||fresh red chili peppers, seeded and chopped*|
|Dash hot pepper sauce|
|1||clove garlic, minced|
|2||tablespoons lemon juice|
|1||teaspoon grated lemon peel|
|1/8||teaspoon black pepper|
|4||teaspoons olive oil|
|1/4||cup slivered almonds|
|1/2||cup reduced-sodium chicken broth|
|1/2||pound uncooked angel hair pasta|
*Chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine parsley, chili peppers, hot pepper sauce, garlic, lemon juice, lemon peel and black pepper in medium bowl. Blend well. Mix in oil and almonds.
- Combine cornstarch and broth in small saucepan. Cook and stir over low heat 3 to 5 minutes or until thickened. Remove from heat; add to parsley mixture.
- Cook pasta according to package directions, omitting salt. Drain well. Transfer to large serving bowl. Pour parsley sauce over pasta; mix well. Garnish as desired.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||30 %|
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