Lemon, Chili and Caper Capellini
I adapted this recipe from Donna Hay’s Modern Classics Book 1, a commonsense contemporary cookbook in which she updates timeless classics and establishes some new ones. Her recipes are simple, with few ingredients, all satisfying the effortlessly healthy criteria.
14 oz whole wheat capellini
1 tablespoon olive oil
1/4 cup salted capers
2 cloves garlic chopped
1 teaspoon chili flakes
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 cups mixed vegetables
– I used leftovers from a chopped salad that included broccolini, red & yellow peppers, carrots, green cabbage, zucchini, romanesco and spinach
Salt and pepper
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and keep warm.
Heat the oil in a frying pan over medium heat. Add the capers and garlic and cook for 1 minute. Add the chili flakes, lemon rind and juice and cook for 1 minute. Add the rest of the veggies and cook for 3 to 5 minutes, just to soften them slightly. Mix in the capellini and serve. Effortless!
Makes 4 servings