Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.4 Kcal (1681 kJ) | ||
| Calories from fat | 176.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.64g | 30% | |
|---|---|---|---|
| Cholesterol | 53.97mg | 18% | |
| Sodium | 223.6mg | 9% | |
| Potassium | 62.32mg | 1% | |
| Total Carbs | 39.07g | 13% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 18.09g | 36% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 293.23 Kcal (1228 kJ) | ||
| Calories from fat | 129.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.34g | 30% | |
|---|---|---|---|
| Cholesterol | 39.43mg | 18% | |
| Sodium | 163.35mg | 9% | |
| Potassium | 45.53mg | 1% | |
| Total Carbs | 28.54g | 13% | |
| Sugars | 3.4g | 19% | |
| Dietary Fiber | 2.99g | 16% | |
| Protein | 13.22g | 36% | |
| Vitamin C | 11.9mg | 27% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 5% | |
| Calcium | 13.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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