Name: Creamy Lemon Caper Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 10 oz pasta (spaghetti or angel hair); 1 Tbsp unsalted butter or extra-virgin olive oil; 2 cloves garlic (minced); 1 ½ tbsp 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 tbsp fresh lemon juice (1 – 2 lemons); ½ tsp fresh lemon zest; 1 tsp salt (to taste); ½ tsp black pepper (to taste); 2 – 3 tbsp capers (liquid drained)

Description

A deliciously creamy and tangy pasta dish featuring the freshness of lemon, brininess of capers, and a smooth sauce that clings to the pasta, perfect for any occasion.

Ingredients

Scale

10 oz pasta (spaghetti or angel hair)
1 Tbsp unsalted butter or extra-virgin olive oil
2 cloves garlic (minced)
1 ½ tbsp 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 tbsp fresh lemon juice (1 – 2 lemons)
½ tsp fresh lemon zest
1 tsp salt (to taste)
½ tsp black pepper (to taste)
2 – 3 tbsp capers (liquid drained)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to the package instructions. Once done, strain and run under cold water to stop the cooking process.
Prepare the Thickening Mixture: In a bowl, whisk together the arrowroot powder and vegetable broth. Set this aside, along with the lemon zest.
Sauté the Garlic: In a large saucepan, heat the butter (or olive oil) over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
Make the Sauce: Stir in the arrowroot mixture and milk. Continuously whisk to ensure there are no lumps. Raise the heat to medium-high and let it simmer for 2-4 minutes until thickened, whisking every 20 seconds.
Combine Ingredients: Lower the heat to medium-low, then whisk in the Greek yogurt, parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste.
Finish the Pasta: Gently stir in the drained capers and then add the cooked pasta, using tongs to toss everything together.
Serve and Enjoy: Plate your pasta and top with fresh parsley, additional capers, or more parmesan as desired.

Notes

For a dairy-free option, substitute Greek yogurt with a plant-based alternative. Store leftovers in an airtight container for 3-4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg