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Ingredientes
- 8 ounce dry capellini Salt to taste
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 1/2 tsp chopped garlic
- 1 Tbsp. lemon juice
- 3/4 tsp dry red pepper flakes - (to 1 tspn)
- 1/3 c. grated Parmigiano-Reggiano cheese plus more
- 4 x lemon wedges
Direcciones
- Cook capellini in large pot of boiling salted water according to package directions till just barely tender, 2 to 3 min. Don't overcook, as it cooks further before serving. Reserve 1 1/2 c. cooking liquid, then drain capellini.
- Heat oil in large skillet over medium heat. When warm, add in garlic, lemon juice, 3/4 tsp. salt and red pepper flakes. Cook till garlic is fragrant, about 20 seconds. Add in warm pasta. Toss together, adding reserved cooking liquid as needed to moisten mix. Cook till heated through, about 3 to 5 min.
- Toss with cheese. Taste and adjust seasoning and lemon juice. Serve immediately on warm plates, garnished with lemon wedges. Pass cheese separately.
- This recipe yields 4 servings.
- Comments: A boiled artichoke with melted butter and a tossed green salad are perfect sides for the capellini.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 4 servings | |
| Calories 101 | |
| Calories from Fat 90 | 89% |
| Total Fat 10.22g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 52mg | 1% |
| Total Carbs 3.52g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.89g | 1% |
| Protein 0.42g | 1% |
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