Sizzle & Zest: Lemon Garlic Pepperoni Pasta Delight

Watch Chef show you how to prepare and get this delicious recipe using ingredients made here in Atlantic Canada found at local stores.

Imagine a mouthwatering plate of medium pasta shells cooked to al dente perfection, tossed in a luscious blend of flavors. This dish is elevated by the star ingredient: Chris Brothers pepperoni, adding a smoky and savory punch to every bite.

lemon & garlic pasta recipe

As you take your first forkful, you’ll savor the rich and aromatic notes of garlic, complemented by the subtle crunch of cracked fennel seeds. A hint of red-pepper flakes adds just the right amount of warmth, while tomato paste and lemon zest provide a zesty balance.

Fresh basil leaves, a sprinkle of salt and pepper, and a generous dusting of Parmesan cheese round out this delightful ensemble. With the reserved pasta water, the dish achieves a creamy consistency that clings to each shell, ensuring every morsel is an explosion of flavors.

This pasta creation is not only a treat for your taste buds but also a testament to the harmony of simple yet quality ingredients. Chris Brothers pepperoni, with its distinctive flavor, plays a starring role in making this dish an unforgettable experience. Enjoy this culinary journey that tantalizes your senses and pays homage to the art of good food.


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Lemon & Garlic Pepperoni Pasta

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  • Author: Johanne Bosse
  • Yield: Serves 4


Units Scale
  • 1 oz box medium pasta shells cooked al dente. Reserve 3/4 cup pasta water.
  • 2 tbsp extra-virgin olive oil,
  • 6 oz Chris Bothers pepperoni, thinly sliced,
  • 3 garlic cloves, thinly sliced
  • 1 tsp fennel seeds, cracked or chopped
  • Pinch of red-pepper flakes
  • 1 tbsp tomato paste
  • 1/2 zested lemon
  • 1/2 cup fresh basil
  • Salt pepper to taste
  • 1/4 parmesan cheese





  1. In a large skillet, heat oil over medium heat. Add pepperoni and cook, stirring until crisp, 3 to 4 minutes.
  2. Add garlic, fennel seeds, red-pepper flakes and a large pinch of salt, and pepper. Cook until garlic is lightly golden.
  3. Add tomato paste and cook until it darkens.
  4. Add the drained pasta, lemon zest and ¾ cup of the reserved pasta water to the skillet.
  5.  Add ½ cup torn fresh basil, plus more for garnish and top with grated parmesan when serving


  • Category: Pasta, Entrees, what's for dinner recipes, recipes