Summery Angel Hair

Daphna 1

"Whole-wheat angel hair pasta is served in a tangy-garlicy sauce with tomatos and asparagus in this light and healthy pasta perfect for summer."
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0 2 servings
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Original recipe yields 2 servings



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  1. Fill a medium pot with water and put it on high heat until boiling, then add the teaspoon of salt.
  2. While waiting for the water, hold each asparagus stalk by both ends and bend until it breaks. Discard the bottom parts and slice the remainder into 1 inch long pieces.
  3. Put the angel hair and the asparagus pieces into the boiling water together and cook until the angel hair is fully cooked but still chewy - about 3-4 minutes. Strain.
  4. In a skillet on medium heat, warm the olive oil and add the garlic. Sautee until the garlic is golden.
  5. Add the tomato cubes to the skillet with a bit of salt and pepper and cook while stirring for about 1 minute, until the tomato juices mix with the garlic and oil.
  6. Add the pasta and asparagus to the skillet. Squeeze the lemon over the pasta and stir well so that the vegetables are equally spread throughout the pasta.
  7. Remove from heat and plate. Sprinkle grated parmesan over the dish if desired.
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