Rotini al limone

By Mary Berg
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  • 250g dry rotini
  • 1 tablespoon lemon zest
  • ¼ cup freshly squeezed lemon juice, about 2 lemons
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon dry chilli flakes
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh parsley
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • Kosher salt
  • Freshly ground pepper


  1. Add the noodles to the bottom of a pot and cover with 2-inches of cold water. Salt the water well and place a lid on the pot. Bring the water and noodles to a boil over medium-high heat then remove the lid, give the noodles a stir, and turn the heat down to maintain a simmer. Cook for 4 to 4 ½ minutes or until al dente. Reserve ½ cup of the pasta cooking water and drain the rest.
  2. Meanwhile, whip up the sauce by combining the lemon zest, lemon juice, extra virgin olive oil, chilli flakes, capers, parsley, and Parmesan cheese in a small bowl and season with a small pinch of salt and a good hit of black pepper.
  3. Return the pasta back to the cooking pot and stir the sauce through, making sure that each noodle is well coated.  If needed, add a splash or two of the reserved cooking liquid to loosen the sauce up a bit and give the dish a bit more body.
  4. Serve the pasta topped with extra cheese and another grind of black pepper.

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