40 Degrees and Feels like Spring

It totally felt like spring when I went out to start my car yesterday.  Seemed a perfect time to welcome the season with this Angel Hair pasta recipe that just didn't feel appropriate in the middle of winter.

Originally planned on serving with just roasted tomatoes, but the Asparagus was on sale and looked really good. When it comes to sides "and" is a much better word than "or" so I purchased both.  Also picked up some shrimp... mostly because the friendly gentleman at the seafood counter asked me what he could get for me!

Roasting the tomatoes would take the longest and I wanted them to cool a bit after the oven, so those went in first.

Slice, de-seed, olive-oil, salt and pepper, garlic, parsley, throw in the oven and done!  I'd try thyme or basil next time, but had some fresh parsley in the fridge and that worked just fine.

Next, I prepped the asaparus for easy oven entry later on. Olive oil, salt & pepper, freshly grated parmesan.. done!

The tomatoes took about 40 minutes to roast to perfection... slightly brown and shriveled, but not burnt.
Roasted tomatoes are a great option because they can be plated warm or cooled. Just take them out of the oven... Bonus points for flexibility on timing.

Next Step... the rest of the meal! Turned the water on for the pasta and browned the breadcrumbs. Once the water was boiling the Asparagus and shrimp went in the oven.  Def need to be careful not overcooking angel hair pasta here.... 4 minutes was enough.  I followed the recipe below for the pasta dish which was simple and quick. 

 

This was a great dinner.  Spring time dinner party crowd pleaser for sure.  I like it because there is a variety of flavors that come together nicely and the ingredients are very simple.  Next time, I might add more chili flakes to the past dish to give it some heat. I also would have preffered to grill the shrimp, but it would also do fine with just the vegetables.

Angel Hair Pasta w/ Arugula & Lemon

serves 4-6
(recipe from Shutterbean)

• 3 garlic cloves, silvered
• 1 1/2 cups panko bread crumbs
• 8 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon dried red pepper flakes
• grated zest & juice of 1 lemon
• 1 pound angel hair pasta
• 6 cups lightly packed baby or wild arugula
• freshly grated Parmesan cheese for serving

In a skillet, combine the panko with 2 tablespoons of the oil and toss to combine. Toast over medium heat, stirring, until the bread crumbs are golden brown, about 10 minutes. season with salt and pepper, then transfer to a small bowl.

In the same skillet, heat the remaining 6 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and cook for 10 to 12 minutes to infuse the oil and gently cook the garlic. Season with salt and pepper. Stir in the lemon zest and remove from the heat.

Bring a large pot of well-salted water to a boil. Add the pasta and cook for 3 to 4 minutes, or until al dente. Drain the pasta well, and transfer to a large bowl. Immediately add the arugula, the infused oil with the garlic, and the bread crumbs. Use tongs to gently toss everything together. Mound the pasta on a large platter, squeeze lemon juice on top and serve, topping with grated Parmesan as desired.

Roasted Tomatoes

- Slice the tomatoes in half and removed the seeds. Leave the seeds in if small or cherry tomatoes

- Season with s&p, minced garlic, and herb (basil, thyme, oregano, or parsley)

- Place on roasting pan (hollow part up) and drizzle with olive oil

- 350 F for 25-45 minutes depending on size.  They should be slightly browned and shriveled

Roasted Asparagus

- Break off ends and peel stalks if they are tough

- Season with olive oil, s&p

- Generously sprinkle freshly grated parmesan cheese
-  425 F for 12 minutes