Lemon-Pepper Cappellini Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
339
FAT
56%
CHOL
32%
SOD
9%

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Ingredients for 4 servings

4 cloves garlic, finely chopped

Grated cheese, to pass at table

1/2 cup shredded or torn basil leaves

2 tablespoons extra-virgin olive oil

3 tablespoons butter

1/2 pound capellini

2 lemons, zested and juiced

1 teaspoon coarse black pepper

Salt

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