Lemon-Pepper Capellini

• 2 tablespoons extra virgin olive oil
• 3 tablespoons light butter
• 4 garlic cloves, finely chopped
• 1 teaspoon coarse black pepper
• 2 lemons, zested and juiced
• salt
• 1/2 lb capellini
• 1/2 cup basil leaves (shredded or torn)
• 2 tablespoons parmesan cheese, grated

1. Place water on to boil for pasta.
2. In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
3. Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.

extra virgin olive oil, light butter, garlic, coarse black pepper, lemons, salt, capellini, basil, parmesan cheese

Taken from www.food.com/recipe/lemon-pepper-capellini-414176 (may not work)