LEMON-PEPPER CAPELLINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place water on to boil for pasta.
- In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
- Salt water when it boils then cook capellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
LEMON CAPELLINI
Steps:
- Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
- Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
- As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
- Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.
LEMON CAPELLINI WITH CAVIAR
Steps:
- Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
- Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.
INA'S LEMON CAPELLINI WITH CAVIAR
Ina Garten, owner of the gourmet food store Barefoot Contessa in East Hampton, New York, likes to serve this special appetizer or dinner for a celebration or New Year's Eve. Use the highest-quality fresh malossol caviar you can afford. Osetra is usually the best for the money.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Drizzle some olive oil in a large pot of boiling salted water; add capellini, and cook until al dente. Drain quickly, leaving a little of the water. Quickly toss capellini with melted butter, lemon zest, lemon juice, salt, and pepper.
- Place one serving of pasta on each plate, and top with a large dollop of fresh caviar. Garnish with extra grated lemon zest. Serve immediately.
LEMON-PEPPER CAPELLINI
This is from Rachel Ray. This makes a great side dish to piccata and other breaded meat recipes. Also, throwing in some grilled chicken makes this a wonderful light meal!
Provided by RedVinoGirl
Categories Toddler Friendly
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Place water on to boil for pasta.
- In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
- Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE
Categories Vodka Fish Herb Pasta Sauté Dinner Lemon Salmon Noodle Dill Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
- While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.
LEMON CAPELLINI WITH CAVIAR
Make and share this Lemon Capellini With Caviar recipe from Food.com.
Provided by MsPia
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drizzle some olive oil in a large pot of boiling salted water, add the capellini, and cook al dente.
- Drain quickly, leaving a little water with the capellini.
- Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt, and pepper.
- Place one serving of pasta on each plate and top with a large dollop of fresh caviar.
- Garnish with grated lemon zest. Serve immediately.
Nutrition Facts : Calories 621.3, Fat 36.3, SaturatedFat 20.7, Cholesterol 228.3, Sodium 673.8, Carbohydrate 59.4, Fiber 2.6, Sugar 1.7, Protein 16.5
CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE
I thought this recipe looked interesting for a special weeknight supper and a great way to use up leftover salmon. Recipe source: Gourmet (June 2005)
Provided by ellie_
Categories Stove Top
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan cook onion in the oil over medium heat until soft (5-8 minutes).
- Add broth, cream, vodka and salt and bring to a boil over medium high heat, stirring occasionally until sauce is reduced to 2 cups (45-60 minutes).
- Remove from heat and stir in dill, lemon zest and juice and pepper. Reserve 1/2 cup sauce.
- Add salmon to saucepan and cook over medium low heat until fish is heated through (2-4 minutes).
- Meanwhile cook pasta according to package directions.
- Reserve 1/2 cup pasta water; drain pasta.
- Return pasta to pot and toss with reserved sauce.
- Put pasta in large bowl and spoon fish and sauce over top; toss before serving.
Nutrition Facts : Calories 583.9, Fat 27.5, SaturatedFat 14.7, Cholesterol 81.5, Sodium 891.1, Carbohydrate 58.9, Fiber 2.8, Sugar 3.2, Protein 14.4
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