Capellini or angel hair pasta is a very, very thin pasta type. Capellini literally means hair-like and is the best way to describe the pasta. A very light pasta, it is perfect for a quick and healthy meal. In Italy, it is often used in soups or with seafood. I tried an easy brunch version with yellow zucchini and a dash of lemon juice. It’s not too complicated, and since all of us around the world are rationing – you can replace the zucchini with any fresh summer vegetable. Or, even forego it altogether. In case you don’t have capellini, substitute with any long pasta available.
Easy 30 minute recipes here.
Ingredients – for 4
- Capellini, I used Colavita – 4 ounces (learn how to measure here)
- Zucchini – 1, medium size, finely sliced
- Lemon juice – 2 tbsp
- Lemon zest – 1 tbsp
- Garlic – 2 big cloves, sliced
- Olive oil – 1 tbsp
- Mint leaves – 15 to 20 leaves
- Parmesan/ Cheddar cheese – to garnish (optional)
- Salt – to taste
Method
- Bring a large pot of bottle to a boil, add a pinch of salt and the capellini to cook for 3 to 4 minutes. Since this is a very delicate pasta, make sure you don’t overcook it. I suggest doing all the other preparations first and only then cook the pasta. So, you can straight away add the pasta to the cooking pan.
- Heat olive oil in a pan, add garlic and zucchini and cook for 4 to 5 minutes.
- Using a slotted spoon, add the cooked pasta to the pan. Season with salt as per your taste.
- Add the lemon juice and lemon juice and use tongs to mix together.
- Roughly tear up the mint leaves, reserving a few to garnish and add to the pasta.
- Add 1 cup of pasta water, mix and cook for 2 to 3 minutes.
- Garnish with mint leaves and a bit of cheese.
One Reply to “Capellini with courgette and lemon”