Creamy Lemon Caper Pasta

Name: Creamy Lemon Caper Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 10 oz pasta; 1 tablespoon unsalted butter or extra-virgin olive oil; 2 cloves garlic; 1 ½ tablespoon arrowroot powder, tapioca starch or cornstarch; 1 cup low-sodium vegetable or chicken broth; ½ cup milk; ½ cup plain greek yogurt; ¼ cup freshly grated Parmesan cheese; 3 - 4 tablespoon fresh lemon juice; ½ teaspoon fresh lemon zest; 1 teaspoon salt; ½ teaspoon black pepper; 2 - 3 tablespoon capers

User Reviews

5.0

45 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
368 kcal
Course
Lunch, Dinner
Cuisine
Italian, International

Creamy Lemon Caper Pasta

Iris Warren

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This quick, easy 15-minute creamy lemon caper pasta recipe is the perfect healthy weeknight dinner. The pasta is tossed in a simple, light cream sauce made with skim milk, Greek yogurt, fresh lemon, garlic, and parmesan cheese. So good you'll want seconds!

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Ingredients

Servings

10 oz pasta spaghetti or angel hair
1 tablespoon unsalted butter or extra-virgin olive oil
2 cloves garlic minced
1 ½ tablespoon arrowroot powder, tapioca starch or cornstarch
1 cup low-sodium vegetable or chicken broth
½ cup milk skim or 2%
½ cup plain greek yogurt 0% or 2%
¼ cup freshly grated Parmesan cheese
3 - 4 tablespoon fresh lemon juice 1 - 2 lemons
½ teaspoon fresh lemon zest
1 teaspoon salt to taste
½ teaspoon black pepper to taste
2 - 3 tablespoon capers liquid drained

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Instructions

Bring a large pot of salted water to a boil and add pasta. Cook al-dente according to the package instructions, strain, then run under cold water to stop it from cooking further. Set to the side.
In a bowl or glass, whisk together the arrowroot powder and vegetable broth. Set to the side. Then, zest one lemon and set to the side.
Meanwhile, heat a large saucepan with the butter over medium heat. Add in the minced garlic, stir, and cook until fragrant. This should only take 30 seconds - 1 minute.
Add in the arrowroot vegetable broth mixture and milk. Continuously whisk to combine, making sure there are no lumps. Raise heat to medium-high and let simmer for 2 - 4 minutes, or until the sauce thickens. Whisk every 20 seconds.
Reduce heat to medium-low, then whisk in the greek yogurt, parmesan cheese, lemon juice, and lemon zest, and season with salt and pepper to taste.
Once fully combined, gently stir in the capers.
Add cooked spaghetti and use tongs to toss with the sauce. Top with fresh parsley, extra capers, and/or parmesan cheese, if desired. Enjoy!

Notes

Lemon Juice: Use fresh lemon NOT bottle lemon juice!
Reduce Heat: Lower the heat before adding the Greek yogurt to the sauce. High temperatures can cause proteins in the yogurt to break down and curdle. Mix the yogurt over lower heat to minimize this risk.
Milk: You can use 2% or whole cow’s milk, or you can use unsweetened plain almond milk if needed.
Storing: Store leftovers in airtight containers in the fridge for two or three days.
Reheating: Reheat in the microwave with a damp paper towel covering the container to help keep the moisture in or on the stovetop with 1 – 2 tablespoons of water.

Nutrition Information

Show Details

Calories 368kcal (18%) Carbohydrates 52g (17%) Protein 16g (32%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Cholesterol 9mg (3%) Sodium 597mg (25%) Potassium 247mg (7%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 236IU (5%) Vitamin C 6mg (7%) Calcium 155mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 368 kcal

% Daily Value*

Calories	368kcal	18%
Carbohydrates	52g	17%
Protein	16g	32%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Cholesterol	9mg	3%
Sodium	597mg	25%
Potassium	247mg	5%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	236IU	5%
Vitamin C	6mg	7%
Calcium	155mg	16%
Iron	1mg	6%