Capellini Alla Crema Di Prezzemolo
Indulge in the elegance of Italian cuisine with Capellini alla Crema di Prezzemolo, a light yet luxurious dish that celebrates the fresh, herbaceous flavor of parsley. Delicate capellini pasta is enveloped in a silky cream sauce, infused with the aromatic goodness of garlic, rich Parmesan cheese, and a hint of zesty lemon. This quick and easy recipe requires just 25 minutes from start to finish, making it perfect for a weeknight dinner or an intimate gathering. The balance of melted butter, heavy cream, and a splash of reserved pasta water creates a velvety texture, while a touch of freshly cracked black pepper adds a gentle kick. Serve this sophisticated parsley cream pasta as is or pair it with a crisp glass of white wine for a restaurant-quality experience at home. Perfect for lovers of creamy pasta dishes, this recipe is sure to impress!
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Ingredients
- 250 grams Capellini pasta
- 50 grams Fresh parsley
- 200 milliliters Heavy cream
- 2 cloves Garlic
- 50 grams Parmesan cheese, grated
- 20 grams Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 3 liters Water
Directions
Step 1
Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt and cook the capellini pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest.
Step 2
While the pasta is cooking, rinse the fresh parsley, pat it dry, and finely chop it. Peel and finely mince the garlic cloves.
Step 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 4
Add the heavy cream to the skillet and bring it to a gentle simmer. Stir in the chopped parsley, grated Parmesan cheese, salt, black pepper, and lemon zest. Let the sauce simmer for 2-3 minutes.
Step 5
Add the unsalted butter to the sauce and let it melt, stirring to combine. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it to your desired consistency.
Step 6
Toss the drained capellini pasta into the skillet with the sauce. Use tongs to gently mix the pasta until it's evenly coated in the parsley cream sauce.
Step 7
Taste and adjust the seasoning if necessary. Serve immediately, garnished with additional grated Parmesan and a few parsley leaves if desired.
Nutrition Facts
| Serving size | (3642.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1564.7 |
| Total Fat 115.7g | 0% |
| Saturated Fat 62.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 294.3mg | 0% |
| Sodium 3402.0mg | 0% |
| Total Carbohydrate 82.9g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 2.4g | |
| Protein 36.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 845.8mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 571.4mg | 0% |
Source of Calories