Cold Lemon Capellini Salad Recipes

LEMON-PEPPER CAPELLINI

Lemon-Pepper Capellini image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
3 tablespoons butter
4 cloves garlic, finely chopped
1 teaspoon coarse black pepper
2 lemons, zested and juiced
Salt
1/2 pound capellini
1/2 cup shredded or torn basil leaves
Grated cheese, to pass at table

Steps:

Place water on to boil for pasta.
In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
Salt water when it boils then cook capellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.

COLD LEMON CAPELLINI SALAD RECIPE

Cold Lemon Capellini Salad Recipe image

Pasta tastes perfect year-round, but there's just something delightfully delicious about a light yet filling cold pasta salad.

Provided by Miriam Hahn,Mashed Staff

Categories dinner, healthy, lunch

Time 15m

Number Of Ingredients 10

Ingredients

8 ounces capellini or angel hair pasta
Juice from 2 lemons, plus more for serving
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder or granules
1 cup grape tomatoes, halved
2 tablespoons capers, plus more for topping
1/2 cup Parmesan cheese (grated or shredded), plus more for topping
10 to 15 fresh basil leaves
Zest from one lemon

Steps:

Start the water for the pasta and add it to the pot when ready.
Mix the lemon juice, olive oil, salt, and garlic.
When the pasta is done, drain and put it in a large bowl. Add the dressing, grape tomatoes, capers, and Parmesan.
Chill for an hour, then add the basil and top with lemon zest, more Parmesan, and more capers if desired.
Serve with lemon wedges.

Nutrition Facts : Calories 397 calories, Carbohydrate 50 g carbohydrates, Cholesterol 13 mg cholesterol, Fat 16 g fat, Fiber 4 g fiber, Protein 15 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 417 mg, Sugar 4 g, TransFat 0 g

LEMON CAPELLINI

Lemon Capellini image

Provided by Ina Garten

Categories main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

Kosher salt and freshly ground black pepper
1 pound dried capellini
1/2 pound (2 sticks) unsalted butter
Zest and juice of 2 large lemons
1 lemon for garnish

Steps:

Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

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