Lemon Caper Pasta
Just a handful of ingredients and 20 minutes are all you need to make this delightful lemon caper pasta. A fresh, easy main or elegant side!
Ingredients
Instructions
- Boil a large pot of water, salt generously, and cook pasta to al dente, according to package directions. When the pasta is tender, scoop out about 1/2 cup of the water; drain the rest and set pasta aside.
- Meanwhile, melt 1 Tablespoon of the butter in a large skillet over medium heat. Swirl in the olive oil, then add garlic. Cook for 30-60 seconds, just until fragrant. Add white wine or broth, and simmer for 1-2 minutes, just until slightly reduced.
- Add remaining 1 Tablespoon butter, lemon zest and juice, capers, and parsley to the skillet. Simmer together for about 1 minute, then add the drained pasta and toss well.
- Add drained pasta water to further loosen the sauce, only if desired. Sample and add salt and pepper to taste—you may not need much, as capers are salty. Serve and enjoy!
Notes
- You can rinse the capers if desired, especially if you’re trying to minimize the salt factor, but it’s not necessary.
- Add Parmesan if you like cheese; add a pinch of red pepper flakes if you like heat.
Nutrition Estimate
Calories: 348 kcal, Carbohydrates: 47 g, Protein: 8 g, Fat: 14 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Trans Fat: 0.2 g, Cholesterol: 15 mg, Sodium: 345 mg, Potassium: 189 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 196 IU, Vitamin C: 15 mg, Calcium: 30 mg, Iron: 1 mg
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