Lemon Caper Pasta
This Lemon Caper Pasta is full of fresh lemon and garlic flavor while being incredibly simple and quick to make. Tender spaghetti is coated in a savory and tangy lemon caper sauce, making an tasty anytime dinner the whole family will love!
Ingredients
- 8 oz spaghetti dry
- 3 tablespoon olive oil
- ¼ cup capers drained (if packed in water) but not rinsed
- 3 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt plus extra for salting pasta water
- ¼ teaspoon black pepper
Instructions
- Zest then juice a lemon, and bring a large pot of water to a boil.
- Cook pasta according to the package instructions. Save ½ cup pasta water before draining, and toss with 1 tablespoon of the olive oil to prevent sticking.
- Meanwhile, mince or grate garlic and add it with 1 tablespoon of the olive oil to a skillet, and saute on medium heat for 30 seconds. Add capers, salt, pepper, and remaining oil and saute 1-2 minutes.
- Add lemon juice to the skillet and remove from heat. Combine drained pasta with sauce and stir, adding a tablespoon of reserved pasta water at a time to reach your desired consistency.
- Garnish with lemon zest and enjoy!
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Notes
Storage Directions
- Refrigeration: Store leftover pasta in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the pasta to a freezer-safe container and freeze for up to 2 months. Defrost it in the refrigerator overnight.
- Reheating: Warm the pasta over low heat on the stovetop with a splash of water or broth for 3-5 minutes or in the microwave on gentle heat until hot.
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- Salt the pasta water. A must-do when it comes to making Italian pasta dishes! Add 1 tablespoon of salt for every 1 quart of water. I recommend coarse salt if possible, though fine sea salt also works.
- Cook al dente. The Italian phrase for “to the tooth,” this means to cook the pasta until it is still slightly firm but not hard. Follow the pasta’s cooking directions, checking it at the shorter end of the cooking time, draining it once it has a tender, but firm texture. Overcooking can result in mushy pasta.
- Preparing the lemon. Prevent hassle and waste by zesting the lemon before juicing it.
- Multitask. Start the sauce toward the end of the pasta’s cooking time for quick meal prep. Otherwise, be sure to toss the pasta with olive oil after draining to keep it from sticking.
- Reserve the pasta water. Not only does the hot pasta water add moisture to the dish, but its starch makes the sauce creamy, and its salt seasons the pasta with lemon and capers.
Nutrition
Calories: 310kcalCarbohydrates: 44gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 452mgPotassium: 146mgFiber: 2gSugar: 2gVitamin A: 16IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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