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Title: Ina Garten's Lemon Capellini
Categories: Five, Pasta, Citrus
Yield: 6 Servings
1 lb Dried capellini
1/2 lb Unsalted butter
2 lg Lemons; zest & juice
2 ts Salt
1 ts Pepper
Start by zesting, then juicing the lemons and setting each aside. I
used a Microplane, but there's more than one way to zest a lemon.
Cook the capellini or angel hair pasta for about three to
4 minutes, until just al dente. This pasta is super delicate and
will fall apart or mush together if it gets overcooked. You'll also
be tossing it with the sauce, so it will continue to cook.
To make the butter lemon sauce, start by heating a saute pan over
medium heat. Add sticks of butter and let melt. Once melted, add
the lemon zest, lemon juice, salt, and pepper. Stir to combine,
then turn the heat to low.
As soon as the pasta is done cooking, lift it out of the water with
a pasta spoon and transfer it to the skillet with the sauce. Toss
together, adding reserved pasta water to keep the pasta moist.
Tip: Don't be afraid to add the pasta water! It's a secret
ingredient that adds a rich silkiness to the sauce and acts as a
thickening agent.
Portion the lemon capellini into six servings and serve warm.
Garnish with additional lemon zest, salt, pepper, or fresh herbs. I
like garnishing with fresh parsley, but basil would be delicious too!
Recipe by Ina Garten
Presented by Jenna Urben
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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