20 Delicious Capellini Recipes for Every Occasion

Welcome to your new favorite culinary adventure! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal flavors, or craving some comfort food magic, capellini pasta is your versatile star. Light, delicate, and ready in minutes, it’s the perfect canvas for a world of delicious possibilities. Dive into our roundup of 20 Delicious Capellini Recipes for Every Occasion and let’s get cooking!

Garlic Butter Capellini with Shrimp

Whip up this Garlic Butter Capellini with Shrimp for a quick, elegant dinner that’s bursting with flavor.

Ingredients

• 8 oz capellini pasta
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lemon, juiced
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook capellini according to package instructions until al dente, about 4 minutes. Drain and set aside.
2. In a large skillet, melt 4 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add 1 lb shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Stir in the cooked capellini, 1/4 cup chopped fresh parsley, and juice from 1/2 lemon, tossing everything together until well combined.
5. Serve immediately, garnished with 1/4 cup grated Parmesan cheese.

The magic of this dish lies in the perfect balance of spicy, buttery, and citrusy flavors, all clinging to the delicate strands of capellini.

Tip: For an extra kick, add an additional 1/4 tsp red pepper flakes or serve with lemon wedges on the side.

Lemon Basil Capellini

Brighten up your dinner table with this Lemon Basil Capellini, a light and zesty pasta dish that’s perfect for a quick weeknight meal.

Ingredients

• 8 oz capellini pasta
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 lemon, zested and juiced
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, about 4-5 minutes. Drain, reserving 1/4 cup of the pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Remove the skillet from heat. Stir in the lemon zest, lemon juice, and reserved pasta water. Add the cooked capellini, tossing to coat evenly.
4. Season with salt and black pepper. Gently fold in the basil leaves and sprinkle with Parmesan cheese before serving.

The magic of this dish lies in the balance of tangy lemon and spicy red pepper, creating a flavor that’s both refreshing and bold.

Tip: For an extra burst of freshness, add a handful of arugula with the basil leaves.

Capellini Pomodoro

Capellini Pomodoro is a light, fresh pasta dish that’s perfect for a quick weeknight dinner or a fancy weekend lunch. With its simple ingredients and vibrant flavors, it’s a surefire way to bring a taste of Italy to your table.

Ingredients

• 8 oz capellini pasta
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the capellini according to package instructions until al dente, about 3-4 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the cherry tomatoes, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Toss the cooked capellini into the skillet with the tomato mixture. Add the reserved pasta water a little at a time, stirring until the pasta is well coated and a light sauce forms.
5. Remove from heat and stir in the chopped basil and grated Parmesan cheese.

The magic of this dish lies in the balance of spicy, garlicky, and sweet flavors, all brought together by the silky texture of the capellini. It’s a testament to how a few quality ingredients can create something truly special.

Tip: For an extra burst of freshness, add a squeeze of lemon juice just before serving.

Creamy Mushroom Capellini

Dive into the comfort of this Creamy Mushroom Capellini, where silky pasta meets earthy mushrooms in a luxuriously smooth sauce.

Ingredients

• 8 oz Capellini pasta
• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the Capellini according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the sliced cremini mushrooms and cook for 5-7 minutes until they’re golden and have released their moisture.
3. Stir in 3 cloves minced garlic and cook for another minute until fragrant.
4. Pour in 1 cup heavy cream, stirring gently, then bring to a simmer. Let it cook for 2-3 minutes until the sauce slightly thickens.
5. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until the cheese is melted and the sauce is smooth.
6. Toss the cooked Capellini in the creamy mushroom sauce until well coated. Garnish with 2 tbsp fresh parsley before serving.

The magic of this dish lies in the way the delicate Capellini carries the rich, creamy sauce, making every bite a perfect balance of texture and flavor.

Tip: For an extra depth of flavor, try adding a splash of white wine to the mushrooms after they’ve browned.

Spicy Arrabbiata Capellini

Spice up your pasta night with this fiery Spicy Arrabbiata Capellini, a dish that packs a punch with its bold flavors and quick cooking time.

Ingredients

• 8 oz capellini pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in the crushed tomatoes, sugar, and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Toss the cooked capellini into the skillet with the sauce, ensuring the pasta is well coated. Remove from heat and stir in the fresh basil.
5. Serve immediately, garnished with grated Parmesan cheese.

The magic of this dish lies in the perfect balance between the heat from the red pepper flakes and the sweetness of the tomatoes, creating a symphony of flavors that’s irresistibly delicious.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes to the sauce.

Capellini with Clams and White Wine Sauce

There’s something undeniably elegant about capellini with clams and white wine sauce—a dish that’s as simple to make as it is impressive to serve.

Ingredients

• 8 ounces capellini pasta
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 pound littleneck clams, scrubbed
• 1/4 cup chopped fresh parsley
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the capellini according to package instructions until al dente, about 4 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Pour in the white wine and bring to a simmer. Add the clams, cover the skillet, and cook for 5-7 minutes until the clams open.
4. Discard any unopened clams. Stir in the parsley, butter, salt, and black pepper until the butter melts.
5. Toss the cooked capellini in the skillet with the clam sauce until well coated.

The magic of this dish lies in the delicate balance of flavors—the briny clams, the slight heat from the pepper flakes, and the richness of the butter all come together in a light yet satisfying sauce.

Tip: Serve this dish immediately to enjoy the pasta at its perfect texture, with a crisp white wine on the side to complement the sauce.

Pesto Capellini with Cherry Tomatoes

Brighten up your dinner table with this vibrant Pesto Capellini with Cherry Tomatoes, a dish that’s as delightful to look at as it is to eat.

Ingredients

• 8 oz capellini pasta
• 1/4 cup extra-virgin olive oil
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pint cherry tomatoes, halved

Instructions

1. Bring a large pot of salted water to a boil. Cook the capellini according to package instructions until al dente, about 4 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, combine the olive oil, basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor. Pulse until smooth, scraping down the sides as needed.
3. Toss the cooked pasta with the pesto and cherry tomatoes in a large bowl, adding reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.
4. Serve immediately, garnished with additional Parmesan if desired.

The magic of this dish lies in the contrast between the silky pesto-coated pasta and the juicy burst of cherry tomatoes, creating a symphony of textures in every bite.

Tip: For an extra nutty flavor, toast the pine nuts in a dry skillet over medium heat until golden before adding them to the pesto.

Capellini Carbonara

Capellini Carbonara is the ultimate comfort food, combining silky pasta with a rich, creamy sauce that’s surprisingly simple to make at home.

Ingredients

• 8 oz capellini pasta
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 6 oz pancetta, diced
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil and cook the capellini according to package instructions until al dente, about 4 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, whisk together the eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt in a bowl.
3. In a large skillet over medium heat, cook the pancetta until crispy, about 5 minutes. Add the minced garlic and cook for 1 more minute.
4. Remove the skillet from heat and immediately add the drained pasta, tossing to coat in the pancetta fat. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency.
5. Serve immediately, garnished with additional cheese and black pepper if desired.

The magic of this dish lies in the emulsion of eggs and cheese, creating a sauce that clings perfectly to each strand of pasta without the need for cream.

Tip: For an extra silky texture, temper the egg mixture by slowly adding a small amount of hot pasta water before combining it with the pasta.

Seafood Capellini in Garlic Sauce

Dive into the flavors of the sea with this Seafood Capellini in Garlic Sauce, a dish that’s as elegant as it is easy to whip up on a busy weeknight.

Ingredients

• 8 oz capellini pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 lb mixed seafood (shrimp, scallops, and clams work great)
• 1/4 cup white wine
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the capellini according to package instructions until al dente, about 4 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the mixed seafood to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and scallops are opaque.
4. Pour in the white wine, letting it simmer for 2 minutes to reduce slightly. Stir in the butter until melted and the sauce is glossy.
5. Toss the cooked capellini into the skillet with the seafood and sauce, adding chopped parsley. Mix well to combine everything evenly.

The magic of this dish lies in the quick-cooking capellini that soaks up the garlicky, buttery sauce, making every bite a perfect blend of pasta and seafood.

Tip: For an extra touch of luxury, sprinkle some grated Parmesan cheese on top before serving.

Capellini with Roasted Vegetables

Capellini with Roasted Vegetables is a light yet satisfying dish that brings the vibrant flavors of summer right to your table.

Ingredients

• 8 oz capellini pasta
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 red bell pepper, diced
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the cherry tomatoes, zucchini, yellow squash, and red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20 minutes until the vegetables are tender and slightly caramelized.
2. While the vegetables roast, cook the capellini according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a large skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the roasted vegetables to the skillet along with the cooked capellini and reserved pasta water. Toss everything together for 2 minutes until well combined and heated through.
5. Remove from heat and stir in the grated Parmesan cheese and fresh basil. Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper to taste.

The magic of this dish lies in the contrast between the delicate capellini and the robust, caramelized vegetables, creating a harmony of textures and flavors that’s hard to resist.

Tip: For an extra burst of freshness, add a squeeze of lemon juice just before serving.

Truffle Oil Capellini

Elevate your pasta night with this luxurious yet simple Truffle Oil Capellini, a dish that promises to turn an ordinary evening into something special.

Ingredients

• 8 oz capellini pasta
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp truffle oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, about 4-5 minutes. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the drained capellini to the skillet, tossing to coat in the garlic butter. If the pasta seems dry, gradually add the reserved pasta water until desired consistency is reached.
4. Remove from heat. Stir in the Parmesan cheese, truffle oil, salt, and black pepper, tossing until the pasta is evenly coated.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the truffle oil’s ability to infuse the capellini with an earthy depth, making each bite a luxurious experience.

Tip: For an extra layer of flavor, sprinkle a little more truffle oil on top just before serving.

Capellini Aglio e Olio

Capellini Aglio e Olio is a classic Italian pasta dish that’s as simple to make as it is delicious, featuring just a handful of ingredients that pack a punch of flavor.

Ingredients

• 8 oz capellini pasta
• 1/2 cup extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, about 4-5 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden, about 2 minutes, being careful not to burn it.
3. Add the drained pasta to the skillet, tossing to coat in the garlic oil. If the pasta seems dry, add the reserved pasta water a little at a time until the desired consistency is reached.
4. Remove from heat and stir in the parsley and salt to taste. Serve immediately, topped with grated Parmesan if desired.

The magic of this dish lies in the golden garlic-infused oil that clings to every strand of pasta, creating a harmony of flavors that’s both bold and comforting.

Tip: For an extra layer of flavor, toast the garlic slices until just golden before adding the oil to the pan.

Capellini with Meatballs and Marinara

Nothing beats the classic comfort of Capellini with Meatballs and Marinara, a dish that’s as fun to twirl as it is to eat.

Ingredients

• 8 oz capellini pasta
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce
• 1/4 cup fresh basil, chopped

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, 1 tsp salt, and 1/2 tsp pepper. Mix gently, then form into 1-inch meatballs.
2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned all over, about 10 minutes.
3. Pour marinara sauce over the meatballs, reduce heat to low, and simmer for 15 minutes, until meatballs are cooked through.
4. Meanwhile, cook capellini according to package instructions until al dente. Drain and return to the pot.
5. Toss the pasta with a bit of the marinara sauce, then divide among plates. Top with meatballs and remaining sauce. Garnish with fresh basil.

The secret to this dish’s irresistible appeal? The tender meatballs soak up the marinara’s flavors, creating a perfect bite every time.

Tip: For an extra flavor boost, toast the breadcrumbs before adding them to the meatball mixture.

Capellini Primavera

Brighten up your dinner table with this light and vibrant Capellini Primavera, a dish that sings with the freshness of spring vegetables.

Ingredients

• 8 oz capellini pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup bell peppers, thinly sliced
• 1/2 cup peas, fresh or frozen
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the capellini according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the cherry tomatoes, zucchini, bell peppers, and peas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. Toss the cooked capellini into the skillet with the vegetables. Sprinkle with salt and black pepper, then stir to combine.
5. Remove from heat and garnish with fresh basil and grated Parmesan cheese before serving.

The magic of this dish lies in the quick cooking of the vegetables, preserving their crunch and color for a truly fresh taste.

Tip: For an extra burst of flavor, add a squeeze of lemon juice just before serving.

Capellini with Lobster and Cream Sauce

Indulge in the luxurious flavors of the sea with this Capellini with Lobster and Cream Sauce, a dish that transforms simple ingredients into an elegant meal.

Ingredients

• 8 oz capellini pasta
• 1 lb cooked lobster meat, chopped
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the capellini according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the garlic and sauté for 1 minute until fragrant.
3. Add the lobster meat to the skillet and cook for 2 minutes, stirring occasionally.
4. Pour in the heavy cream, Parmesan cheese, salt, and black pepper. Stir well and let the sauce simmer for 3-4 minutes until slightly thickened.
5. Add the cooked capellini to the skillet and toss gently to coat the pasta evenly with the sauce.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the velvety cream sauce that clings to each strand of capellini, perfectly complementing the sweet, tender lobster.

Tip: For an extra touch of luxury, drizzle a little truffle oil over the finished dish.

Capellini Alfredo

Dive into the creamy, dreamy world of homemade Capellini Alfredo, a dish that’s as luxurious as it is simple to whip up.

Ingredients

• 8 oz capellini pasta
• 1/2 cup unsalted butter
• 2 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it cook for 2 minutes, allowing the cream to thicken slightly.
4. Reduce the heat to low. Gradually whisk in the Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg until the sauce is smooth and creamy.
5. Add the cooked capellini to the skillet, tossing gently to coat the pasta evenly with the Alfredo sauce.
6. Garnish with fresh parsley before serving.

The magic of this Capellini Alfredo lies in its velvety sauce that clings perfectly to each strand of pasta, offering a bite that’s rich yet not overly heavy.

Tip: For an extra touch of elegance, serve with a sprinkle of red pepper flakes or a side of grilled chicken.

Capellini with Sun-Dried Tomatoes and Artichokes

This Capellini with Sun-Dried Tomatoes and Artichokes is a light yet flavorful dish that brings a touch of Mediterranean sunshine to your table in under 30 minutes.

Ingredients

• 8 oz capellini pasta
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup marinated artichoke hearts, drained and quartered
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the capellini according to package instructions until al dente, about 4-5 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add sun-dried tomatoes and artichoke hearts to the skillet, cooking for another 2-3 minutes to warm through.
4. Toss the drained pasta into the skillet with the vegetables. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat and stir in basil and Parmesan cheese. Season with salt and freshly ground black pepper to taste.

The beauty of this dish lies in the balance of tangy sun-dried tomatoes and tender artichokes against the delicate capellini, creating a meal that’s both simple and sophisticated.

Tip: For an extra burst of flavor, drizzle with a bit of the oil from the sun-dried tomatoes before serving.

Capellini with Sausage and Peppers

Capellini with Sausage and Peppers is a vibrant, one-pan wonder that brings together the sweetness of bell peppers with the savory depth of Italian sausage, all tangled in delicate capellini noodles.

Ingredients

• 8 oz capellini pasta
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook capellini according to package instructions until al dente, about 4 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add red and yellow bell peppers, salt, and black pepper to the skillet. Cook, stirring occasionally, until peppers are soft, about 5 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add the cooked capellini to the skillet, tossing to combine with the sausage and peppers. Sprinkle with Parmesan cheese and fresh basil before serving.

The magic of this dish lies in the contrast between the tender, almost melting noodles and the crisp, colorful peppers, with the sausage adding a hearty punch.

Tip: For an extra kick, try using spicy Italian sausage or a pinch of red pepper flakes.

Capellini with Grilled Chicken and Pesto

This Capellini with Grilled Chicken and Pesto is a light yet satisfying dish that brings the freshness of homemade pesto and the smokiness of grilled chicken to your table in under 30 minutes.

Ingredients

• 8 oz capellini pasta
• 2 boneless, skinless chicken breasts
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Season the chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
2. While the chicken grills, cook the capellini according to package instructions until al dente, about 4 minutes. Drain and set aside.
3. In a food processor, combine the basil, Parmesan, pine nuts, garlic, and remaining 1/4 tsp salt and 1/8 tsp black pepper. Pulse until finely chopped. With the processor running, slowly add the olive oil until the pesto is smooth.
4. Toss the cooked capellini with the pesto until evenly coated. Serve topped with sliced grilled chicken.

The quick blend of fresh pesto with the tender, smoky chicken turns this simple pasta into a dish that feels both rustic and refined.

Tip: For an extra burst of flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the pesto.

Capellini with Zucchini and Lemon

Light, fresh, and bursting with flavor, this Capellini with Zucchini and Lemon is the perfect dish to brighten up your dinner table.

Ingredients

• 8 oz capellini pasta
• 2 medium zucchinis, thinly sliced into ribbons
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the capellini according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add zucchini ribbons to the skillet, cooking for 2-3 minutes until just tender. Season with salt and black pepper to taste.
4. Stir in the cooked capellini, lemon juice, and half of the Parmesan cheese. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Remove from heat and garnish with remaining Parmesan and fresh basil.

The zest of lemon paired with the delicate zucchini ribbons creates a dish that’s as visually appealing as it is delicious, offering a light yet satisfying meal.

Tip: For an extra burst of flavor, zest a little lemon over the finished dish before serving.

Conclusion

We hope this roundup of 20 Delicious Capellini Recipes inspires your next meal, whether it’s a cozy dinner or a festive gathering. Each dish offers a unique twist on this versatile pasta, promising something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!