Angel Hair Pasta Nests

Angel Hair Pasta Nests

The other day, I was in the mood for pasta, but wanted to prepare and present it in a different way than normal. So I improvised upon a recipe I found for Angel Hair Pasta Nests to create this tasty and unique recipe. It offers a great alternative to regular angel hair pasta, and presents very well on the plate. (Oh, and it goes very well with a side of asparagus.) So if you’re looking for a delightful alternative for your next pasta dish, give this one a shot. You’ll be glad you did.

Ingredients

  • 8 oz. cooked angel hair pasta
  • 1/4 c. diced squash
  • 1/4 c. diced zucchini
  • 1/8 c. diced tomatoes
  • 1 c. Parmesan cheese
  • 2 eggs
  • 2 c. pasta sauce
  • 1 tbsp. olive oil
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

Directions

  1. Preheat oven to 350° F. Lightly grease 12 muffin cups.
  2. In a medium sauce pan over medium heat, sauté the squash and zucchini in olive oil until they just begin to soften, adding a pinch of salt to taste. Add in the pasta sauce and heat for a few minutes until warmed.
  3. In a separate bowl, combine eggs, cheese, salt, pepper, basil, and oregano. Add cooked pasta and stir to combine.
  4. Combine the pasta mixture with the sauce mixture, using tongs to combine and incorporate.
  5. Using tongs, place enough noodles to fill each muffin cup, overflowing each cup slightly. Twirl/twist the pasta as you’re placing it in to form nests. Top each nest with diced tomatoes.
  6. Place the muffin tin in the oven and bake for 20-25 minutes, or until the sides and tops are starting to brown.
  7. Remove from the oven and let rest for 5 minutes, then remove each nest by running a butter knife around the edge to pry loose.
  8. Garnish with Parmesan cheese and additional herbs, if desired.

Notes

There isn’t much to note about this recipe, other than don’t be worried if the nests end up being different sizes, have different amounts of veggie filling, etc. Also, as you remove each nest from the muffin tin, some of the pasta may stay stuck to the pan, which is just fine. Other than that, the hardest part of this recipe is really just transferring the pasta to the muffin tins — and the wait while they bake. But it’s all worth it in the end.

Bon Appétit!

 

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