| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 362 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 255 mg |
Reviews
Amazing…goes great with Giada’s chicken piccata
I tried this for the first time and it was delicious I brought it out of Food Lion. Already made I mixed it in with a salad it was so good.
This dish was amazing. Even my husband liked it and he’s a picky eater. I did add a bit more lemon juice in the form of Pure Lemon because I wanted a bit more of the juice to mix in. I didn’t have fresh basil, but used a little dried and it was good. I added grilled chicken to the dish and it was a filling meal that didn’t leave you feeling weighed down. When I make it again I might add a bit of chopped spinach for a vegetable addition. BTW, I had never zested a lemon before, so I watched a video of it on you tube. Super easy, but glad I watched or I may have zested too deep.