Lemon Caper Pasta

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Lemon caper pasta is the ultimate quick-fix dinner when you’re craving something light, tangy, and downright delicious. The zesty brightness of lemon pairs perfectly with the briny pop of capers, creating a sauce that’s bold yet incredibly simple.

Prep Time5

Cook Time10

Course: Main Course, Pasta

Cuisine: pasta

Diet: Vegetarian

Servings:

Calories: 581kcal

Author: Helen

Ingredients

14 oz pasta (Note 1)
¼ cup butter
2 cloves garlic crushed
¼ cup white wine optional (Note 2)
1 lemon zest (Note 3)
1 lemon juice
4 tablespoon capers
2 tablespoon fresh parsley finely chopped
¼ teaspoon red pepper flakes
1 teaspoon black pepper

US Customary - Metric

Instructions

Cook the pasta in generously salted water according to packet instructions. Reserve a few tablespoons of pasta water before draining.
Meanwhile, place a large skillet over a medium heat and melt the butter.
Add the garlic and fry for a minute or two until fragrant.
Stir in the capers, lemon zest, lemon juice, parsley, and black pepper.
Add the cooked pasta and toss until evenly coated in the lemon butter. Pour on a little pasta water if it needs extra moisture.

Notes

1. Pasta – Long, thin pasta types like linguine, spaghetti, or angel hair are best for this recipe.
2. Lemons – Choose ripe lemons with a balanced sweetness and fresh, citrusy flavor. Unripe lemons can be overly acidic and sharp, which may overwhelm the sauce.
3. White wine - A white wine that is dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio, Chardonnay or Vermentino. Avoid sweet wines that will make the flavours in the dish unbalanced.

Nutrition