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Lemon-Pepper Cappellini Recipe

Lemon-Pepper Cappellini

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Average Rating:

Total Reviews: 29

Showing 21-29 of 29

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  • on February 28, 2009

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    We used spaghetti noodles as it was what we had in the cabinet. Very tasty. The lemon flavor is very strong and a nice flavor with the chicken brasciole it was originally paired with. We used dried basil, about a tablespoon and a half, as we don't like the wilted leaf texture. If you're going to do the same, I'd recommend at least 2 tablespoons possibly up to 3.

    This dish would be tasty with the addition of grilled chicken and a simple garden salad too.

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  • on February 23, 2009

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    I made this to go with tilapia piccata and it was fantastic. A quick side of roasted asparagus and dinner was served! Yummo...

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  • on February 11, 2009

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    This is so super simple to make! I had it for dinner two nights in a row. You HAVE to use really good quality Parmesan cheese and LOTS of fresh basil. I will make this one again and again.

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  • on January 30, 2009

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    This is a great recipe! It is easy, inexpensive, quick, and I will make it over and over again! I made it as a main course (with some garlic bread and it was a delicious light dinner! Thanks Rachael!!!

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  • on January 25, 2009

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    Made this dish with the accompanying Chicken Cutlets Brasciole and it made a delicious supper.

    Being a lover of lemon, there's not a thing that I'd do different. Just the right amount of lemon gave it that subtle tangy taste. This will become a favorite pasta dish.

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  • on December 06, 2008

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    we had this with grilled chicken it was great

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  • on November 11, 2008

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    This was a great dish and I added sliced artichoke hearts while the sauce was in the skillet for an extra bonus, I will definitely make this again.

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  • on October 06, 2008

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    This recipe reminded me of Amalfi and their cuisine. So fresh and full of flavor

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  • on October 02, 2008

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    I made this with bowtie pasta b/c it is all I had. Tasted really good. I made it with a lemon chicken dish.

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