Tomato and Basil Lemon Capellini

🧂 Ingredients

• 5 cloves garlic

  minced
• 2 compari tomatoes

  chopped small
• 3 tbsp extra virgin olive oil
• 1 pinch crushed red pepper flakes

  optional
• 1 cup frozen peas
• 1 bunch broccolini

  cut in bite sized pieces
• 1 pint cherry tomatoes

  cut in half or quarters
• 2 tbsp vegan butter

  or sub olive oil
• 2 lemons

  juiced
• ½ tsp salt

  divided into pinches to season as you are cooking
• 1 handful basil

  leaves, chopped
• 16 oz pasta

  capellini or your favorite shape

Instructions

• 1 Put on water to boil on back burner. Cook pasta according to package, then drain
  and rinse with cold water, then toss with a drizzle of olive oil to prevent
  sticking and reserve until last step
• 2 In a large, deep sauce pan over medium heat, add olive oil and wait 1 minute
  before adding garlic and chili flakes. Cook for 2 minutes until fragrant.
• 3 Add broccolini and a pinch of salt and cook stirring occasionally for 3-4
  minutes.
• 4 Add peas and another pinch of salt and cook for 2-3 minutes
• 5 Add chopped Campari tomatoes, season with a pinch of salt and a few grinds black
  pepper and cook for 2-3 minutes stirring occasionally until tomatoes are
  releasing their juices.
• 6 Add cooked pasta, vegan butter, chopped cherry tomatoes, lemon juice, and salt
  and pepper. Turn off heat and toss well. Add basil last and toss.
• 7 Enjoy within 3-4 days for best quality. Enjoy hot or cold.

Nutrition Info