Randy's Lemon Capellini

Randy's Lemon Capellini
Staff Writer

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.

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

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.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
1g
4%
Carbohydrate, by difference
44g
34%
Protein
9g
20%
Vitamin A, RAE
266µg
38%
Vitamin C, total ascorbic acid
49mg
65%
Vitamin K (phylloquinone)
416µg
100%
Calcium, Ca
224mg
22%
Choline, total
11mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
85µg
21%
Iron, Fe
6mg
33%
Magnesium, Mg
73mg
23%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
107mg
15%
Sodium, Na
519mg
35%
Water
216g
8%
Zinc, Zn
1mg
13%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.