Lemon Pepper Capellini Recipes

LEMON-PEPPER CAPELLINI

Lemon-Pepper Capellini image

This is from Rachel Ray. This makes a great side dish to piccata and other breaded meat recipes. Also, throwing in some grilled chicken makes this a wonderful light meal!

Provided by RedVinoGirl

Categories Toddler Friendly

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
3 tablespoons light butter
4 garlic cloves, finely chopped
1 teaspoon coarse black pepper
2 lemons, zested and juiced
salt
1/2 lb capellini
1/2 cup basil leaves (shredded or torn)
2 tablespoons parmesan cheese, grated

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 cappellini 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.

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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