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Title: Ina Garten's Lemon Capellini
Categories: Five, Pasta, Citrus
Yield: 6 servings

1 lb Dried capellini
1/2 lb Unsalted butter
2 lg Lemons; zest & juice
2 ts Salt
1 ts Pepper

Start by zesting, then juicing the lemons and setting
each aside. I used a Microplane, but there's more than
one way to zest a lemon.

Cook the capellini or angel hair pasta for about three
to four minutes, until just al dente. This pasta is
super delicate and will fall apart or mush together if
it gets overcooked. You'll also be tossing it with the
sauce, so it will continue to cook.

To make the butter lemon sauce, start by heating a saute
pan over medium heat. Add sticks of butter and let melt.
Once melted, add the lemon zest, lemon juice, salt and
pepper. Stir to combine, then turn the heat to low.

As soon as the pasta is done cooking, lift it out of the
water with a pasta spoon and transfer it to the skillet
with the sauce. Toss together, adding reserved pasta
water to keep the pasta moist.

Editor's Tip: Don't be afraid to add the pasta water!
It's a secret ingredient that adds a rich silkiness to
the sauce and acts as a thickening agent.

Portion the lemon capellini into six servings and serve
warm. Garnish with additional lemon zest, salt, pepper
or fresh herbs. I like garnishing with fresh parsley,
but basil would be delicious too!

Ina Garten Recipe

Presented by Jenna Urben

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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