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Pasta Limone

Submitted by Helen Smith

This makes 2 generous servings and I divide it for a few days later. Delicious with a nice piece of fish. You can add or take away some of the olive oil - I watch my calories so use less.


  • Juice of 1/2 lemon and its zest
  • 1 grated garlic clove
  • 1 TBS extra virgin olive oil
  • 1/8 tsp hot pepper flakes
  • dash salt
  • Few capers is optional


  1. Cook pasta and drain into the sauce, toss and let sit about 5 minutes so it absorbs all of the liquid - stir now and then.