Lemon Caper Pasta
This Lemon Caper Pasta is light, simple and ready in less than 20 minutes. With a zesty and savory flavor, this pasta dish is perfect for busy nights when you need something quick, easy and healthy. Add in a protein from the night before or keep as is for a hearty, flavorful but delicate meal for the whole family.
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Ingredients
- 8 ounces spaghetti or linguine
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons capers drained
- zest of 1 lemon
- juice of 1 lemon
- 1/4 teaspoon red pepper flakes optional, for some heat
- salt and black pepper to taste
- 1/4 cup fresh parsley chopped
- 1/4 cup grated parmesan cheese
- 1 cup pasta water
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant but not browned.
- Add capers and 1/2 cup pasta water to the skillet and cook for a minute. Add lemon zest to the pan and stir to combine.
- Pour in the lemon juice and season with salt, black pepper, and red pepper flakes (if using). Stir to combine.
- Add the drained pasta to the skillet. Toss the cooked pasta in the lemon-caper sauce, ensuring it is well coated. If needed, add a bit of the reserved pasta cooking water to loosen the sauce.
- Remove the skillet from heat and stir in chopped fresh parsley and grated parmesan cheese. Taste and adjust seasoning if necessary.
- Serve the caper lemon pasta immediately, with an extra drizzle of olive oil if desired and grated Parmesan cheese on top.