Lemon Capellini Salad

Heat ¼ cup of extra virgin olive oil in a large skillet over medium heat.

STEP 1

Add ⅓ cup baby capers (drained), 2 teaspoon red pepper flakes, 1 teaspoon minced garlic, and 2 tablespoon lemon zest and saute for 8-10 seconds.

STEP 2

Now add 2 cups of halved cherry tomatoes, 2 cups packed baby spinach, and 1 cup of chopped basil leaves, and saute for a minute.

STEP 3

Drain the cooked pasta (reserve some water) and add it to the pot and toss well.

STEP 4

Add ¼ cup lemon juice, ½ teaspoon salt, and ½ teaspoon freshly cracked black pepper and toss well to coat the pasta.

STEP 5

Add ½ cup grated parmesan cheese and mix well.

STEP 6

Check for salt and add more if needed. Add some reserved pasta water if the pasta looks dry. Serve as hot pasta salad or refrigerate for a few hours and serve as a cold pasta salad.

STEP 7

LEMON CAPELLINI SALAD IS READY!