5.0 from 45 votes
Creamy Lemon Caper Pasta
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 368 kcal
Course:
Lunch , Dinner
Cuisine:
Italian , International
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, 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
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!
Cup of Yum
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
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
% 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.