Lemon And Crab Capellini With Feta Recipes

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LEMON AND CRAB CAPELLINI WITH FETA



Lemon and Crab Capellini With Feta image

Make and share this Lemon and Crab Capellini With Feta recipe from Food.com.

Provided by ddav0962

Categories     One Dish Meal

Time 18m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

6 ounces capellini
3 tablespoons extra-virgin olive oil
5 plum tomatoes, coarsely chopped
1/2 cup kalamata olive, pitted and sliced
1 1/2 teaspoons dried Italian seasoning
8 ounces flaked imitation crabmeat
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4 ounce) package crumbled feta cheese with sun-dried tomatoes and basil
2 tablespoons chopped fresh basil

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, heat oil in large skillet over med-high heat until hot. Cook tomatoes, olives and Italian seasoning 5 minutes or until tomatoes are soft. Stir in crab, lemon juice, salt and pepper; simmer 1 minute or until heated through.
  • Serve over pasta; sprinkle with cheese and basil.

Nutrition Facts : Calories 342.9, Fat 13.2, SaturatedFat 1.9, Cholesterol 11.3, Sodium 752.8, Carbohydrate 45.6, Fiber 3.6, Sugar 7, Protein 11.7

LEMON CAPELLINI WITH CAVIAR



Lemon Capellini with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Olive oil, for cooking the pasta
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
150 grams very good black caviar
Zest of 1 lemon, for garnish

Steps:

  • Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
  • Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

LEMON CAPELLINI



Lemon Capellini image

Provided by Ina Garten

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

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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