Spicy Garlic-Asiago Angel Hair Pasta

Serve up this Mediterranean pasta that features garden zucchini with fire-roasted and sun-dried tomatoes. The olives and asiago cheese lend depth in flavor and richness. Add cooked chicken or shrimp for a heartier dish.

Wisconsin Cheese Spicy Garlic-Asiago Angel Hair Pasta Recipe
Active Time
40 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago can be used in this recipe.


  1. Cook pasta according to package directions; drain. Keep warm.
  2. Meanwhile, sauté onion in 2 tablespoons olive oil in a large skillet over medium-high heat for 3-5 minutes or until crisp-tender. Reduce heat to medium. Add garlic; cook and stir 1 minute longer.
  3. Stir in the zucchini, fire-roasted and sun-dried tomatoes, olives, capers, thyme, red pepper flakes and remaining olive oil. Cook and stir for 3-4 minutes or until zucchini is crisp-tender. Add pasta; toss to coat.
  4. Reduce heat to low. Sprinkle with 3/4 cup asiago; gently toss to combine. Remove from the heat. Season with salt and pepper to taste. Sprinkle with remaining asiago.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Asiago derives its name from a small town in northern Italy. In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan.

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