Angel Hair Pasta with Lemon, Capers and White Beans
This vibrant and protein-packed dish is a breeze to put together.
Ingredients
- 8 oz Angel Hair Pasta
- 1 T Salt
- 3 T Unsalted Butter
- 1 Clove Garlic, minced
- ½ t Red Pepper Flakes, to taste
- ½ t Freshly Ground Black Pepper, to taste
- 1 Large Lemon, zested and juiced
- ¼ C Dry White Wine, such as Chardonnay
- 15 oz Canned Cannellini Beans, rinsed and well drained
- 2 T Capers, rinsed and drained
- 1 T Chopped Flat-Leaf Parsley
Instructions
- 1 Prepare Pasta According To Package: Prepare Pasta according to package directions, using at least 1 T Salt in the water.
- 2 While The Pasta Is Cooking, Melt: While the Pasta is cooking, melt the Butter in a large pan over medium heat.
- 3 Add The Garlic, Red Pepper Flakes: Add the Garlic, Red Pepper Flakes, Black Pepper, Lemon Juice, Zest and Wine.
- 4 Sauté Briefly, Until It Is Bubbling: Sauté briefly, until it is bubbling evenly.
- 5 Add The Beans And Capers: Add the Beans and Capers. Heat through briefly.
- 6 Add The Drained Pasta And Parsley: Add the drained Pasta and Parsley and toss thoroughly.
Pro Tips & Delicious Variations
- Add Vegetarian Grilled ‘Chicken’, such as Gardein™ Chick’n Scallopini™ and serve with a Spinach Salad to round out the meal.
- Garnish with parmesan, to taste, and omit the capers.
- Serve the red pepper flakes as a garnish to control the heat.
- Zest with the fine side of your grater if you don't have a zester.
- When a recipe calls for lemon juice but not the zest, zest it first and store in a ziplock bag in the freezer for the next time you need zest!