 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I got this out of a recent Martha Stewart Magazine. I made it and served it with green peas on the side. My kids loved this. It was also really fast and easy. Great weeknight summer pasta dish. The original recipe called for fettuccine, but I made it with angel hair instead because that's what I had on hand. The recipe also stated that you could substitiue fresh basil for the mint, but the mint was great. Ingredients:
1 lb dry capellini (angel hair) |
salt, to taste |
3 ounces grated parmesan cheese |
2 tablespoons julienned lemon zest |
1 tablespoon fresh lemon juice |
1 teaspoon fresh lemon juice |
1/2 cup torn fresh mint leaves |
1 tablespoon olive oil |
crushed red pepper flakes |
Directions:
1. Cook the pasta in salted water. Drain, reserving 1 cup of the water.
2. Mix the remaining ingredients in a bowl, add to the pasta.
3. Garnish with additional cheese and the red pepper flakes.
|
|