Cappellini With Lemon, Garlic And Parsley
This pasta dish is bursting with flavors of garlic, lemon, and fresh parsley. A light and refreshing meal that comes together quickly for a delightful dining experience.
— Constant Cookbook
Ingredients
- 1/2 cup olive oil
- 4 large garlic cloves, minced
- 1 lemon, zested and juiced, with all of the zest and half of the juice reserved
- 1 tsp. plus 2 Tbs. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 lb. cappellini or spaghettini
- 1/2 cup minced fresh flat-leaf parsley
Instructions
- <b>Make the sauce</b>
- In a large fry pan over low heat, warm the oil. Add the garlic and saut&#233; until fragrant but not golden, 1 to 2 minutes. Remove from the heat and stir in the lemon zest, the lemon juice and the 1 tsp. salt. Season with pepper. Transfer the sauce to a large serving bowl.
- <b>Cook the pasta</b>
- Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta, reserving about 1/2 cup of the cooking water.
- Add the pasta to the sauce along with the parsley and toss to combine. Add as much of the cooking water as needed to loosen the sauce. Season with salt and pepper and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
Yield
Serves 4.
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