Randy's Lemon Capellini Recipe


Nutrition

Cal/Serving: 456
Daily Value: 23%
Servings: 4

High-Fiber, Low-Fat
Low-Fat-Abs
Fat3g4%
Saturated0g2%
Carbs92g31%
Fiber6g22%
Sugars6g0%
Protein16g33%
Sodium2507mg104%
Calcium79mg8%
Magnesium85mg21%
Potassium548mg16%
Iron2mg14%
Zinc2mg13%
Vitamin A1729IU35%
Vitamin C37mg62%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg6%
Niacin (B3)3mg13%
Vitamin B60mg14%
Folic Acid (B9)56µg14%
Vitamin E1mg4%
Vitamin K93µg117%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Randy Fenoli


Randy Fenoli

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.

3.31579
Ratings38

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 tablespoons lemon zest
  • 3/4 cup freshly squeezed lemon juice
  • 2 cups grape tomatoes, cut in half
  • 2 cups fresh basil leaves, chiffonade

DIRECTIONS

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.

Recipe Details

Servings: 4

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