LEMON CAPELLINI RECIPE RECIPES

RANDY'S LEMON CAPELLINI RECIPE BY RANDY FENOLI

Randy's Lemon Capellini Recipe by Randy Fenoli image

The dish, “Randy’s Lemon Capellini,” is simple to make, and was a big hit at a recent potluck lunch at his home-away-from-home, Kleinfelds. Randy has teamed up with The Pampered Chef’s Cookbook for a Cause, Vol. 3 - a charitable cookbook featuring TLC stars’ favorite recipes with proceeds benefitting Feeding America® to help families in need nationwide.

Yield 4

Number Of Ingredients 8

Ingredients

1 pound thin spaghetti
1/2 teaspoon olive oil
1/4 cup plus 2 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
3 tablespoon lemon zest
3/4 cup freshly squeezed lemon juice
2 cup grape tomatoes, cut in half
2 cup fresh basil leaves, chiffonade

Steps:

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.

Nutrition Facts : ServingSize 1 serving, Calories 457 calories, SugarContent 7 g, FatContent 3 g, CarbohydrateContent 92 g, FiberContent 6 g, ProteinContent 16 g, SaturatedFatContent 0.4 g, SodiumContent 614 mg

RANDY'S LEMON CAPELLINI RECIPE BY RANDY FENOLI

Randy's Lemon Capellini Recipe by Randy Fenoli image

The dish, “Randy’s Lemon Capellini,” is simple to make, and was a big hit at a recent potluck lunch at his home-away-from-home, Kleinfelds. Randy has teamed up with The Pampered Chef’s Cookbook for a Cause, Vol. 3 - a charitable cookbook featuring TLC stars’ favorite recipes with proceeds benefitting Feeding America® to help families in need nationwide.

Yield 4

Number Of Ingredients 8

Ingredients

1 pound thin spaghetti
1/2 teaspoon olive oil
1/4 cup plus 2 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
3 tablespoon lemon zest
3/4 cup freshly squeezed lemon juice
2 cup grape tomatoes, cut in half
2 cup fresh basil leaves, chiffonade

Steps:

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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