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Ingredients
- 1 pound angel hair pasta
- 1/2 cup Chili Oil
- 1/2 cup chopped fresh Italian parsley leaves
- 1 lemon, juiced
- 2 tablespoons lemon zest
- Coarse sea salt
- Dried crushed red pepper flakes
- 1/2 teaspoon grated lemon peel, optional
- 2/3 cup freshly grated Parmesan
Directions
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 72 | 14% |
| Total Fat 8.28g | 10% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 409mg | 17% |
| Potassium 382mg | 11% |
| Total Carbs 88.63g | 24% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.64g | 3% |
| Protein 24.23g | 39% |
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