Lemon-Pepper Cappellini (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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 |
Directions:
1. Place water on to boil for pasta.
2. In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
3. 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.
|
|