This unique spin on pasta is light and fresh – perfect for the warmer weather! Served with a tossed green salad and your favorite glass of organic white wine – it is simply heavenly!

Angel Hair Pasta with Lemon and Garlic


1 lb spaghettini or capellini

3 large garlic cloves, minced

1/2 to 3/4 teaspoon dried hot red pepper flakes or 1/2 teaspoon cayenne pepper

1/2 cup extra-virgin olive oil

5 tablespoons Volcano Lemon Burst®

2 teaspoons salt (for pasta water)

1 teaspoon salt (for sauce)

1/2 teaspoon black pepper

1/2 cup chopped fresh flat-leaf parsley


Cook pasta in a 6-quart pot of boiling water with 2 teaspoons of salt added until al dente. Reserve 1 cup cooking water and drain pasta in a colander. While pasta is boiling, sauté garlic and red pepper (to taste) in oil in a 12-inch heavy frying pan, over moderate heat, stirring, until garlic is light golden, about 5 minutes. Volcano Lemon Burst® juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer. Toss pasta in sauce with parsley. (In pan, add more cooking water if pasta seems dry.)

*Recipe and image courtesy of Dream Foods.*