Castelvetrano Olive, Lemon + Parmesan Capellini
Servings: 7
Calories: 464kcal
Ingredients
- 1 pound capellini pasta angel hair
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 ¼ cups pitted and chopped Castelvetrano olives
- 1 lemon, juiced
- 4 ounces grated Parmesan
- salt and pepper to taste
garnish
- 2 ounces shaved Parmesan cheese
- zest from 1 lemon
Instructions
- Fill a large pot with water and bring to a boil.
- Add the pasta, followed by a handful of salt and stir. Cook pasta until al dente, stirring frequently, 5 to 7 minutes.
- Drain, reserving 1/2 cup pasta water, set aside until ready to use.
- Place a large skillet over medium-high heat and melt butter and oil together.
- Add shallots and garlic and sauté for 2 to 3 minutes. Add olives and continue to sauté for 3 to 4 minutes. Deglaze the pan with the lemon juice and pasta water and simmer until ⅔ of the liquid has evaporated.
- Add the pasta and toss mixture together. Sprinkle with grated Parmesan and continue to toss together until well combined. Lightly season with salt and pepper. Top with freshly shaved Parmesan and finish with lemon zest. Serve.
Nutrition
Calories: 464kcal | Carbohydrates: 53g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 758mg | Potassium: 216mg | Fiber: 3g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 9mg | Calcium: 309mg | Iron: 1mg