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Lemon-Pepper Capellini

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“This is from Rachel Ray. This makes a great side dish to piccata and other breaded meat recipes. Also, throwing in some grilled chicken makes this a wonderful light meal!”
READY IN:
20mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

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.

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