Capellini with Garlic, Lemon and Parmesan

• Produce

  • 3 Garlic cloves
  • 1 Lemon, zest
  • 2 tbsp Shallots

• Pasta & Grains

  • 1/2 lb Capellini

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 Parmesan, grated

• Other

  • 1 Lemon zested and juiced

Found on spoonforkbacon.com

Description

Ingredients

• 1/2 pound capellini
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 3 garlic cloves, thinly sliced
• 1 lemon zested and juiced
• salt and pepper to taste
• garnish:
• lemon zest
• red pepper flakes
• grated Parmesan

Directions

• 1. Fill a large pot with water and bring to a boil. 2. Add a handful of salt followed by the pasta and boil for 5 to 6 minutes or until the pasta is cooked through. 3. Drain and set aside. 4. Place a large skillet over medium-high heat and add oil and butter. Once butter has melted add shallots and garlic and sauté for 2 to 3 minutes. Add pasta, season with salt and pepper and toss together. Lower heat to medium. Add lemon zest and juice and continue to sauté for 1 minute. Finish pasta with additional lemon zest, a sprinkle of crushed red pepper flakes and a generous amount of freshly grates Parmesan.