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.


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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 3g 4%
  • Carbs 92g 31%
  • Saturated 0g 2%
  • Fiber 6g 22%
  • Sugars 6g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 16g 33%
  • Sodium 2,523mg 105%
  • Calcium 85mg 8%
  • Magnesium 87mg 22%
  • Potassium 557mg 16%
  • Iron 3mg 14%
  • Zinc 2mg 13%
  • Phosphorus 250mg 36%
  • Vitamin A 95µg 11%
  • Vitamin C 38mg 63%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 58µg 14%
  • Vitamin E 1mg 4%
  • Vitamin K 106µg 133%
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