Recipes for Dry Angel Hair Pasta

Ingredients

• 8 oz expired dry angel hair pasta
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the expired angel hair pasta and cook according to the package instructions until al dente.
3. While the pasta is cooking, melt the butter in a skillet over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Once the pasta is cooked, drain it well and add it to the skillet with the garlic butter sauce.
6. Toss the pasta in the sauce until well coated. Cook for an additional 1-2 minutes to ensure the pasta is heated through.
7. Remove from heat and sprinkle with grated Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with chopped parsley before serving.

Ingredients

• 8 oz expired dry angel hair pasta
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the expired angel hair pasta and cook according to the package instructions until al dente.
3. Once cooked, drain the pasta and rinse with cold water to cool it down.
4. In a large bowl, combine the cherry tomatoes, mozzarella balls, and torn basil leaves.
5. Add the cooked and cooled pasta to the bowl.
6. In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and pepper.
7. Pour the dressing over the pasta salad and toss gently to combine.
8. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
9. Serve chilled.

Ingredients

• 200g expired but safe dry angel hair pasta
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 100g broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Boil the angel hair pasta in salted water until al dente, then drain and set aside to dry completely. This can take a few hours or you can leave it overnight.
2. Once dried, heat oil in a pan over medium heat. Add the pasta and fry until it becomes crispy. Remove from heat and set aside.
3. In the same pan, add a bit more oil and sauté the onion and garlic until fragrant.
4. Add the bell pepper, carrot, and broccoli into the pan and stir-fry for a couple of minutes.
5. Mix in the soy sauce, oyster sauce, and sugar. Stir well to coat the vegetables.
6. Finally, add the crispy pasta into the pan and toss everything together. Adjust the seasoning with salt and pepper.
7. Serve hot.

Ingredients

• 8 oz dry angel hair pasta
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Add the cooked pasta to the skillet and toss to coat it evenly with the garlic-infused oil.
4. Add the lemon zest, lemon juice, grated Parmesan cheese, salt, and pepper. Toss again until well combined and heated through.
5. Remove from heat and garnish with fresh parsley.
6. Serve immediately and enjoy!

Ingredients

• 6 oz dry angel hair pasta
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and garlic, and sauté until the mushrooms are golden brown and tender.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for 5 minutes to reduce slightly.
4. Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
5. Add the cooked angel hair pasta to the skillet and toss until well coated in the creamy mushroom sauce.
6. Serve the pasta hot, garnished with fresh chopped parsley.

Ingredients

• 8 oz expired dry angel hair pasta
• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 carrot, thinly sliced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the expired angel hair pasta and cook according to package instructions until al dente. Make sure to cook it for an extra minute to ensure food safety.
3. Heat olive oil in a large skillet over medium heat.
4. Add the sliced onion, bell pepper, zucchini, carrot, and broccoli florets. Sauté for 5-6 minutes until the vegetables are tender-crisp.
5. Add the minced garlic and cherry tomatoes to the skillet. Cook for an additional 2 minutes.
6. Pour in the vegetable broth and simmer for 2-3 minutes until the broth reduces slightly.
7. Drain the cooked pasta and add it to the skillet with the vegetables.
8. Toss the pasta and vegetables together to combine.
9. Sprinkle grated Parmesan cheese over the pasta and season with salt and pepper to taste.
10. Continue tossing until the cheese has melted and the pasta is well coated.
11. Serve the pasta primavera hot, garnished with fresh basil.
12. Enjoy!