Capellini Alla Crema Di Prezzemolo
Indulge in the elegance of Italian cuisine with Capellini alla Crema di Prezzemolo, a light yet luxurious dish that celebrates the fresh, herbaceous flavor of parsley. Delicate capellini pasta is enveloped in a silky cream sauce, infused with the aromatic goodness of garlic, rich Parmesan cheese, and a hint of zesty lemon. This quick and easy recipe requires just 25 minutes from start to finish, making it perfect for a weeknight dinner or an intimate gathering. The balance of melted butter, heavy cream, and a splash of reserved pasta water creates a velvety texture, while a touch of freshly cracked black pepper adds a gentle kick. Serve this sophisticated parsley cream pasta as is or pair it with a crisp glass of white wine for a restaurant-quality experience at home. Perfect for lovers of creamy pasta dishes, this recipe is sure to impress!
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Recipe Information
Ingredients
- 250 grams Capellini pasta
- 50 grams Fresh parsley
- 200 milliliters Heavy cream
- 2 cloves Garlic
- 50 grams Parmesan cheese, grated
- 20 grams Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 3 liters Water
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt and cook the capellini pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest.
While the pasta is cooking, rinse the fresh parsley, pat it dry, and finely chop it. Peel and finely mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the heavy cream to the skillet and bring it to a gentle simmer. Stir in the chopped parsley, grated Parmesan cheese, salt, black pepper, and lemon zest. Let the sauce simmer for 2-3 minutes.
Add the unsalted butter to the sauce and let it melt, stirring to combine. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it to your desired consistency.
Toss the drained capellini pasta into the skillet with the sauce. Use tongs to gently mix the pasta until it's evenly coated in the parsley cream sauce.
Taste and adjust the seasoning if necessary. Serve immediately, garnished with additional grated Parmesan and a few parsley leaves if desired.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
