Randy's Lemon Capellini

Randy Fenoli


  • 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.


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.


Calories per serving:

457 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:



  • Fat 11g 17%
  • Carbs 369g 123%
  • Saturated 2g 9%
  • Fiber 22g 89%
  • Sugars 26g
  • Monounsaturated 3g
  • Polyunsaturated 3g
  • Protein 66g 132%
  • Sodium 10,090mg 420%
  • Calcium 339mg 34%
  • Magnesium 350mg 87%
  • Potassium 2,228mg 64%
  • Iron 10mg 57%
  • Zinc 8mg 52%
  • Phosphorus 1,000mg 143%
  • Vitamin A 379µg 42%
  • Vitamin C 152mg 254%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 11mg 53%
  • Vitamin B6 1mg 57%
  • Folic Acid (B9) 231µg 58%
  • Vitamin E 4mg 18%
  • Vitamin K 424µg 531%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...