Lemon Basil Capellini

  • Yield 6 servings

Light, fresh, quick and delicious. Delightful as an entree on a warm summer evening.


Julienned zest and juice of 1 lemon
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil
8 fresh basil leaves, finely sliced
2 teaspoons finely chopped parsley
3 ounces capellini
Salt and freshly ground pepper to taste
Freshly grated Parmigiano-Reggiano cheese to taste


  1. Combine the lemon zest, lemon juice, butter, olive oil, basil and parsley in a bowl large enough to hold the cooked pasta.
  2. Cook the pasta using the package directions until al dente and drain.
  3. Immediately add the hot pasta to the lemon mixture and toss to coat.
  4. Divide the pasta mixture evenly between two bowls and season with salt and pepper. Sprinkle with Parmigiano-Reggiano chese.

Recipe reprinted with permission from The Junior League of Pasadena, Inc., California Mosaic, A Cookbook Celebrating Cultures and Cuisine (The Junior League of Pasadena, Inc. 2008)



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