Dairy Free Lemon Pasta Recipe
Recreate Ina Garten's lemon capellini with 4 ingredients in 15 minutes. This garlic lemon pasta recipe is perfect as an entree or side dish.
Servings 6 servings
Calories 564kcal
Equipment
- Stockpot
Ingredients
- 1 pound dried capellini or angel hair pasta
- ½ pound (2 stick) dairy-free butter
- 3 cloves garlic minced
- 2 large lemons zested then juiced
- 1 tablespoon salt
- 2 teaspoon freshly cracked black pepper
- Optional: Garnish with fresh chopped parsley
Instructions
- In a large pot, bring water to a boil. Add the pasta and cook for 3 minutes.
- Meanwhile, warm a large skillet over medium heat. Melt the butter then stir in garlic, lemon zest, lemon juice, salt, and pepper.
- As soon as the pasta is cooked al dente, lift out of the boiling water and transfer into the lemon butter sauce. Allow most but not all of the water to drain back into the pot.
- Gently toss the pasta in sauce until fully coated, adding extra reserved pasta water from the pot, as needed. Continue to cook and toss for a couple minutes.
- To serve, portion pasta out onto individual plates or a serving platter. Garnish with more lemon zest, a squeeze of lemon juice, extra salt and pepper, and fresh herbs.
Notes
Store leftover pasta covered in the fridge for up to 4-5 days. Reheat in the microwave with a splash of water.
