Last week I was craving something fresh, tangy and Spring-ey (is that a word??) for dinner, and came up with this lemon & caper pasta and it was just as good as it sounds. The salty, briney flavor of the capers and the tangy, bright lemons combined in this creamy sauce is just *chef's kiss*. The perfect pasta to introduce springtime and something your whole family will love. And if you're not into the vegetarian pasta situation, some roasted chicken or sauteed shrimp would make a delicious addition to this dish :) Can't wait for you to try this one!
Ingredients:
1 lb long pasta noodles, like linguini or fettucini
1 tbsp butter
1/4 C olive oil
1 shallot, minced
4 cloves garlic, minced
1/4 C capers
Zest of 1 lemon
Juice of 1 lemon
1 C reserved pasta water
1/2 C chopped fresh parsley
1/3 C freshly grated parmesan cheese
Freshly cracked black pepper to taste
Directions:
Cook pasta according to box instructions, and reserve 1 C pasta water before draining. While the pasta cooks, heat a large nonstick skillet over medium heat. Add olive oil and butter. Once the oil is hot, add your chopped shallot. Let cook for 2 min. Add capers and garlic. Let cook for 1-2 min until fragrant. Add lemon zest and lemon juice. Reduce heat to medium low until the pasta is done cooking. Add cooked pasta to the sauce and toss until all noodles are coated. Add parmesan cheese and pasta water as needed to thin out the sauce. Add chopped parsley, stir and serve!
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