Creamy Lemon Caper Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
368 kcal
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Cuisine
Italian, International
Creamy Lemon Caper Pasta
Description
This Creamy Lemon Caper Pasta starts with cooking spaghetti or angel hair pasta until al dente, then rinsing under cold water to stop cooking and set aside. The sauce is built by melting butter and sautéing garlic briefly, then whisking in a mixture of arrowroot powder and vegetable broth alongside milk to create a gently thickened base. Once simmered until thickened, the heat is lowered before incorporating Greek yogurt and Parmesan cheese to avoid curdling.
Fresh lemon juice and zest provide a bright acidic punch, balanced by the creamy components and the sharp saltiness of the grated Parmesan. Capers add a distinct briny note, complementing the sauce's flavors. Tossing the cooked pasta with this sauce results in a silky coating that holds the flavors well.
The recipe advises using fresh lemons and gently heating the sauce to maintain a smooth texture. Leftovers keep well refrigerated for two to three days and can be reheated gently with added moisture to prevent drying out, ensuring an enjoyable second serving.
Ingredients
- 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 or tapioca starch or cornstarch
- 1 cup vegetable broth low-sodium, or chicken broth
- ½ cup milk skim or 2%
- ½ cup yogurt 0% or 2%, plain, Greek
- ¼ cup Parmesan Cheese freshly grated
- 3 - 4 tablespoon lemon juice 1 - 2 lemons, fresh
- ½ teaspoon lemon zest fresh
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 2 - 3 tablespoon capers liquid drained
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
- Use fresh lemon juice and zest for the best bright flavor rather than bottled lemon juice.
- Reduce heat before adding Greek yogurt to the sauce to prevent curdling.
- Milk can be dairy or unsweetened plain almond milk depending on preference.
- Store leftovers in the refrigerator for up to three days in airtight containers.
- Reheat gently in the microwave or stovetop with a bit of water to maintain sauce creaminess.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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