Lemon Pepper Capellini
Brighten up your dinner table with this quick and zesty Lemon Pepper Capellini, a refreshing pasta dish that’s ready in just 20 minutes! Featuring delicate angel hair pasta tossed in a luscious sauce of extra virgin olive oil, garlic, freshly squeezed lemon juice, and melted butter, this recipe is elevated by the subtle heat of cracked black pepper and the tangy burst of lemon zest. Topped with Parmesan cheese and fresh parsley, this dish is a perfect balance of light, citrusy flavors and rich, buttery goodness. Ideal for busy weeknights or elegant entertaining, this easy-to-make pasta pairs beautifully with a crisp green salad or a glass of chilled white wine. Try this simple yet elegant recipe for a vibrant meal that will leave everyone asking for seconds! Keywords: Lemon Pepper Capellini, citrus pasta recipes, quick pasta dinners, easy Italian recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Capellini pasta (angel hair)
- 3 tablespoons Olive oil (extra virgin)
- 3 cloves Garlic, minced
- 1 whole Lemon, zest
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Unsalted butter
- 40 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Freshly cracked black pepper
- 0.5 teaspoon Salt
- 3 liters Water
Instructions
Bring 3 liters of water to a rolling boil in a large pot. Add 1/2 teaspoon of salt to the water.
Add the capellini pasta to the boiling water and cook according to package instructions, typically about 2-3 minutes. Stir occasionally to prevent sticking.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
Stir in the lemon zest and freshly cracked black pepper. Cook for another 30 seconds, allowing the flavors to blend.
Reduce the heat to low, then add the lemon juice and butter to the skillet. Stir until the butter has melted into the sauce.
Reserve 1/2 cup of the pasta cooking water, then drain the capellini.
Add the drained pasta directly to the skillet with the lemon pepper sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
Stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with additional salt or pepper, if needed.
Serve immediately, garnished with extra Parmesan and parsley, if desired.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1961 mg | 85% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 5.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 452 mg | 10% | |
*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.
