Randy's Lemon Capellini

Randy Fenoli

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 Cups  freshly squeezed lemon juice
  • 2 Cups  grape tomatoes, cut in half
  • 2 Cups  fresh basil leaves, chiffonade

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.

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.

Nutrition

Calories per serving:

456 calories

Dietary restrictions:

High Fiber, Low Fat Low Fat Abs, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

23%

Servings:

4
  • Fat 11g 17%
  • Carbs 368g 123%
  • Saturated 2g 9%
  • Fiber 22g 88%
  • Sugars 26g
  • Protein 65g 131%
  • Sodium 10,026mg 418%
  • Calcium 317mg 32%
  • Magnesium 342mg 85%
  • Potassium 2,191mg 63%
  • Iron 10mg 54%
  • Zinc 8mg 52%
  • Phosphorus 993mg 142%
  • Vitamin A 6,915IU 138%
  • Vitamin C 150mg 250%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 10mg 52%
  • Vitamin B6 1mg 56%
  • Folic Acid (B9) 222µg 56%
  • Vitamin E 3mg 17%
  • Vitamin K 373µg 466%
  • Fatty acids, total monounsaturated 3g
  • Fatty acids, total polyunsaturated 3g
See detailed nutritional info Have a question about nutritional data? Let us know.

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