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.

4
Servings
394
Calories Per Serving
Deliver Ingredients

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
14g
20%
Sugar
7g
8%
Saturated Fat
7g
29%
Cholesterol
29mg
10%
Carbohydrate, by difference
47g
36%
Protein
21g
46%
Vitamin A, RAE
368µg
53%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
28mg
37%
Vitamin K (phylloquinone)
421µg
100%
Calcium, Ca
600mg
60%
Choline, total
30mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
3µg
0%
Folate, total
82µg
21%
Iron, Fe
4mg
22%
Magnesium, Mg
119mg
37%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
489mg
70%
Selenium, Se
28µg
51%
Sodium, Na
702mg
47%
Water
287g
11%
Zinc, Zn
4mg
50%

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.