Lemon-Pepper Medley Angel Hair Pasta

Lemon-Pepper Medley Angel Hair Pasta Fete-a-Tete

This fresh, light pasta is perfect as a main or a side dish. Every time we serve it, people go for seconds.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 1 box of angel hair pasta
  • 1 Tbsp. olive oil
  • ½ medium-sized yellow onion, diced into small ½-inch pieces
  • 1 Tbsp. dried Italian seasoning
  • 3 large bell peppers, of different colors, or miniature bell pepper medley (you'll want approx. 1 ½ cups diced peppers)
  • 2 tsp. dried chili pepper flakes
  • 2 lemons for 1 Tbsp. lemon zest + juice of both lemons, approx. ½ cup
  • 1 ½ cups white wine or chicken stock
  • 2 ½ Tbsp. goat cheese
  • 1 tsp. salt + pepper to taste
  • 2 Tbsp. fresh basil, roughly chopped, for garnish

Let's go

Print this Recipe
  1. Heat a pot of water with a large pinch of salt. Once it comes to a boil, make pasta according to the box’s instructors for 4 servings.
  2. Meanwhile, in a sauté pan, heat olive oil. Add in the diced onion, stirring occasionally until the onions have become translucent, about 7 minutes. Add in the Italian seasoning and stir.
  3. Dice the peppers into small cubes. If using the miniature peppers, slice across width-wise into thin round discs.
  4. Add into the pan with onions. Stirring occasionally, cook until softened, about 7 more minutes.
  5. Add in the lemon juice and zest, stir, scraping the bottom of the pan, making sure there is nothing sticking to it.
  6. Add in the chicken stock or white wine. Allow it to cook down by ¼ of its total liquid, about 5 minutes.
  7. Add in the goat cheese and stir until it creates a creamy, consistent sauce.
  8. Taste and season with salt and pepper. Add in the pasta directly to the pan and stir. If it seems too dry, add in more chicken stock and cook until thoroughly heated through.
  9. Put onto the serving platter or plates and top with basil.

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