Lemon Capellini Recipes
COLD LEMON CAPELLINI SALAD RECIPE
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
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-PEPPER CAPELLINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
LEMON CAPELLINI
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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RANDY'S LEMON CAPELLINI RECIPE BY RANDY FENOLI
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3.6/5 (4)Estimated Reading Time 1 min
- In very large pot, fill 2/3 full of water and bring to a rolling boil. Slowly add ¼ cup of kosher salt to season the water, and then add the spaghetti and cook until firm to bite, approximately 5 minutes. Do not overcook pasta.
- When the pasta is ready, immediately rinse with very cold water to stop cooking process. Once the spaghetti is cooled, drain thoroughly and pour into a large mixing bowl. Drizzle the olive oil over pasta and toss with tongs to ensure it doesn’t stick. Add in the kosher salt, black pepper, lemon zest, lemon juice, grape tomatoes, and basil, toss thoroughly, and serve.
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- Add a handful of salt followed by the pasta and boil for 5 to 6 minutes or until the pasta is cooked through.
- Place a large skillet over medium heat and add butter. Once butter has melted add shallots and garlic and sauté for 2 to 3 minutes. Add pasta and pasta water and season with salt and pepper and toss together for 1 minute. Lower heat to medium. Add lemon zest and juice and continue to sauté for 2 minute. Finish pasta with additional lemon zest, a sprinkle of crushed red pepper flakes and a generous amount of freshly grated Parmesan. Toss together and serve.
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- Put a big pot of water on your stove to boil, add some salt once boiled then add your pasta and cook according to packet directions (approximately 10-15 minutes)
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