Angel Hair Cannellini
Hands-On Time: 5 minutes
Ready In: 10 minutes
Yield: Serves 4 (for a light lunch)
Cost per serving: 75 cents
8 ounces angel hair pasta
1 large lemon, zested and juiced (2 teaspoons zest and 1/4 cup juice)
1 teaspoon garlic pepper
2 Tablespoons capers - rinsed well
1 (15 ounce) can cannellini beans, rinsed and drained
3 Tablespoons unsalted butter
Salt to taste
1. Cook pasta in several quarts of boiling water until al dente. Angel hair only takes 4-5 minutes to cook. Drain, set aside and keep warm.
2. Heat butter in a small saucepan over medium heat. Add lemon juice, zest and garlic pepper. Stir and cook until bubbling.
3. Stir in beans and capers and heat through briefly. Salt as desired. Toss with pasta and serve.
See more recipes from Anne Coleman (aka Short Order Mom).
4-6 frozen skinless split chicken breasts, 20 oz can pineapple chunks, reserve juice, (1/3 cup brown sugar, 2 T Lemon juice, 1/4t ground ginger, 1/4c cornstarch) serve with rice (white or brown)
Place chicken breasts in crock pot. Sprinkle w/ salt, then arrange pineapple over chicken. Wisk pineapple juice, brown sugar, lemon juice, ginger and cornstarch. Pour over chicken. Cover, cook on low for 4-5 hours or high 2 1/2 -3 hours. Spoon chicken and sauce over white rice.
Serve also with steamed broccoli and flavor w/butter and salt. Crescent rolls.