Lemon Caper Pasta
A quick and easy Lemon Caper Pasta that's bright and tangy, perfect for a weeknight dinner. Ready in just 20 minutes, this dish is both flavorful and satisfying.
Equipment
- Large pot for boiling pasta
- Large skillet
- Colander
- Zester or fine grater
- Juicer or reamer
Ingredients
- 8 oz spaghetti or other long pasta
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/4 cup capers drained and rinsed
- 1 lemon zest and juice
- 1/4 cup Parmesan cheese grated, plus more for serving
- 1/4 cup fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let the garlic brown.
- Add the capers to the skillet and cook for another 2 minutes, allowing them to slightly crisp up.
- Reduce the heat to low. Add the lemon zest and juice to the skillet, stirring to combine with the garlic and capers.
- Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together, allowing the pasta to absorb the flavors. If the pasta seems dry, add more pasta water as needed.
- Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- Serve the Lemon Caper Pasta immediately, garnished with additional Parmesan cheese if desired.
Notes
Chef's Tips:
• For a creamier sauce, add a splash of heavy cream at the end
• Avoid overcooking the garlic, as it can become bitter
• Serve with a simple green salad to balance the meal
Food Safety:
• Ensure pasta is cooked to at least 165°F to kill any potential bacteria
• Store leftovers in the refrigerator within two hours of cooking