Lemon Caper Pasta Recipe

Introduction

This Lemon Caper Pasta is a bright and flavorful dish that comes together quickly, perfect for a weeknight dinner. The tangy lemon juice and briny capers create a delicious sauce that coats tender pasta beautifully. It’s simple, fresh, and sure to become a favorite.

Ingredients

• 8 ounces pasta (spaghetti or linguine)
• 3 tablespoons butter, divided
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 cup reserved pasta water
• 1 teaspoon chicken soup base
• 2-3 tablespoons fresh lemon juice
• 1 tablespoon capers, drained
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Step 1: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. Step 2: In a skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook until fragrant, about 1 minute.
3. Step 3: Add the remaining butter to the skillet and let it melt. Sprinkle in the flour and whisk continuously for about 1 minute to make a roux.
4. Step 4: Stir the chicken soup base into the reserved pasta water and pour it into the skillet. Whisk until the sauce is smooth.
5. Step 5: Gradually whisk in the lemon juice to taste, then add the capers and chopped parsley. Season with salt and pepper.
6. Step 6: Let the sauce simmer for 2 minutes until it thickens slightly. Toss the cooked pasta into the sauce, making sure it is well coated.
7. Step 7: Serve immediately for the best flavor and texture.

Tips & Variations

• For a vegetarian version, substitute the chicken soup base with vegetable broth or bouillon.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• If you prefer a creamier sauce, stir in a splash of heavy cream after the sauce thickens.
• Freshly grated Parmesan cheese makes a lovely garnish on top.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. For best taste and texture, it’s recommended to enjoy this pasta fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this sauce works well with most long pasta like fettuccine, bucatini, or even penne. Just adjust cooking times according to the pasta type.

What if I don’t have chicken soup base?

You can substitute chicken soup base with chicken broth or bouillon cubes dissolved in water. Vegetable broth works well too if you want a vegetarian option.

Lemon Caper Pasta Recipe

Print Recipe

★★★★★

5 from 147 reviews

Lemon Caper Pasta is a bright and flavorful dish combining al dente spaghetti or linguine with a silky lemon-infused butter sauce, accented by tangy capers and fresh parsley. Quickly prepared on the stovetop, this pasta offers a perfect balance of zest and richness, ideal for a light yet satisfying meal.

• Author: Hannah
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces pasta (spaghetti or linguine)

Sauce

• 3 tablespoons butter, divided
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 cup reserved pasta water
• 1 teaspoon chicken soup base
• 2–3 tablespoons fresh lemon juice
• 1 tablespoon capers, drained
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Cook the pasta: Bring a large pot of lightly salted water to a boil. Add the pasta and cook it until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta completely.
2. Sauté the garlic: In a skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook until fragrant, approximately 1 minute, being careful not to let it brown.
3. Create roux: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle in the all-purpose flour and whisk continuously for about 1 minute to cook the flour without browning it, forming a roux.
4. Add liquids: Combine the chicken soup base with the reserved pasta water. Slowly pour the mixture into the skillet while whisking to ensure a smooth sauce without lumps.
5. Incorporate lemon and seasonings: Gradually whisk in 2 to 3 tablespoons of fresh lemon juice according to your taste preference. Stir in the drained capers and chopped parsley. Season the sauce with salt and pepper to taste.
6. Simmer and thicken: Let the sauce simmer gently for 2 minutes until it thickens slightly and flavors meld together.
7. Toss and serve: Add the cooked pasta to the skillet and toss well to coat the noodles evenly with the lemon caper sauce. Serve immediately while hot and fresh.

Notes

• Reserve some pasta water to help thin the sauce if it becomes too thick.
• Adjust lemon juice amount based on your preferred level of tartness.
• Substitute chicken soup base with vegetable broth base to make it vegetarian-friendly.
• Fresh parsley adds brightness, but you can use basil or oregano as alternatives.
• This dish pairs well with a light green salad or crusty bread for a complete meal.

Keywords: lemon caper pasta, lemon pasta, quick pasta recipe, easy pasta sauce, stovetop pasta, garlic lemon pasta, caper sauce