Lemon-Pepper Cappellini

Lemon-Pepper Cappellini - Charlotte H. and Christina T.


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

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.

Note - Charlotte thought you could leave the lemon zest out, so it wasn't so overpowering.

(Serve with Lemon Chicken)

Recipe from Rachael Ray