Lemon Caper Pasta Recipe
As I twirled my fork around the perfectly cooked spaghetti drenched in a zesty lemon caper sauce, I realized this dish is like a little Mediterranean escape right from my kitchen.
I love the vibrant, tangy flavors of this Lemon Caper Pasta. The combination of 12 oz of spaghetti tossed with garlic, olive oil, and the zest and juice of fresh lemon creates a refreshing, light meal.
The addition of capers and freshly grated Parmesan adds a delightful briny and savory undertone.
Lemon Caper Pasta Recipe Ingredients
- Olive Oil: Healthy fats that enhance flavor and heart health.
- Garlic: Adds a savory depth; contains antioxidants and anti-inflammatory properties.
- Lemon Juice: Imparts a bright, tangy flavor; a rich source of vitamin C.
- Capers: Offer a tangy, salty taste; low in calories and full of antioxidants.
- Parmesan Cheese: Adds umami richness, with calcium and protein.
- Red Pepper Flakes: Provide a spicy kick and may boost metabolism.
Lemon Caper Pasta Recipe Ingredient Quantities
- 12 oz spaghetti or linguine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup capers, drained and rinsed
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup pasta cooking water, reserved
- Lemon wedges, for serving
How to Make this Lemon Caper Pasta Recipe
1. Cook the spaghetti or linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
2. In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté until the garlic is fragrant, about 1 minute.
3. Add the drained capers to the skillet and cook for another 1-2 minutes, until they are slightly crisp.
4. Stir in the lemon zest and lemon juice, allowing the flavors to meld for an additional minute.
5. Add the cooked pasta to the skillet and toss to combine with the lemon caper mixture.
6. Gradually add the reserved pasta cooking water, a little at a time, to help create a silky sauce that coats the pasta.
7. Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until melted and well combined.
8. Season the pasta with salt and freshly ground black pepper to taste.
9. Garnish with chopped fresh parsley and gently toss everything together.
10. Serve the Lemon Caper Pasta with lemon wedges on the side for additional flavor if desired. Enjoy!
Lemon Caper Pasta Recipe Equipment Needed
1. Large pot
2. Skillet or large pan
3. Colander
4. Measuring cups and spoons
5. Zester or grater
6. Knife
7. Cutting board
8. Tongs or pasta fork
9. Wooden spoon or spatula
10. Cheese grater
FAQ
- Can I use a different type of pasta? Yes, you can substitute spaghetti or linguine with your preferred type of pasta, such as fettuccine or even whole wheat pasta for a healthier option.
- What can I use instead of capers? If you’re not a fan of capers, you can substitute them with finely chopped green olives or leave them out entirely, though it will alter the flavor profile slightly.
- Is it necessary to use fresh lemon juice? Fresh lemon juice is recommended for the best flavor, but in a pinch, bottled lemon juice can be used as a substitute.
- Can I make this dish vegetarian? The recipe is already vegetarian, but make sure your Parmesan cheese is vegetarian as some types contain animal rennet.
- How can I make this dish more filling? You can add grilled chicken, shrimp, or sautéed vegetables like spinach or asparagus to make the dish heartier.
- Is it possible to make this dish vegan? To make it vegan, substitute Parmesan cheese with a vegan alternative or nutritional yeast for a cheesy flavor.
- How do I store leftovers? Store any leftover pasta in an airtight container in the refrigerator for up to 3 days and reheat gently, adding a splash of water or extra olive oil to loosen the sauce.
Lemon Caper Pasta Recipe Substitutions and Variations
- 12 oz spaghetti or linguine: Substitute with whole wheat spaghetti or zucchini noodles for a healthier option.
- 2 tablespoons olive oil: Use avocado oil or melted butter as an alternative.
- 1/4 teaspoon red pepper flakes (optional): Replace with a pinch of cayenne pepper or omit entirely for a milder dish.
- 1/4 cup capers: Substitute with chopped green olives for a similar briny flavor.
- 1/4 cup fresh lemon juice: Use lime juice or a splash of white wine vinegar if lemons are unavailable.
Pro Tips
1. Toast the Capers: Before adding the capers to the skillet, pat them dry with a paper towel. This will help them crisp up nicely without steaming, enhancing their texture and flavor.
2. Infuse the Oil: For a deeper garlic flavor, infuse the olive oil with garlic by letting the minced garlic and oil sit together for about 10-15 minutes before cooking. Then, sauté the garlic as per the instructions.
3. Enhance the Citrus Zest: Use a microplane to finely zest the lemon, ensuring you only take the yellow part. This will maximize the citrus aroma and give a nice zing to the pasta.
4. Parmesan Choice: For the best flavor, use freshly grated Parmesan cheese, not pre-grated. The freshly grated cheese melts better and provides a creamier texture to the sauce.
5. Pasta Water Magic: When adding the reserved pasta cooking water, do it gradually while tossing the pasta. This will help the starchy water emulsify with the oil and lemon juice, creating a luscious sauce that adheres well to the pasta.
Lemon Caper Pasta Recipe
My favorite Lemon Caper Pasta Recipe
Equipment Needed:
1. Large pot
2. Skillet or large pan
3. Colander
4. Measuring cups and spoons
5. Zester or grater
6. Knife
7. Cutting board
8. Tongs or pasta fork
9. Wooden spoon or spatula
10. Cheese grater
Ingredients:
- 12 oz spaghetti or linguine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup capers, drained and rinsed
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup pasta cooking water, reserved
- Lemon wedges, for serving
Instructions:
1. Cook the spaghetti or linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
2. In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté until the garlic is fragrant, about 1 minute.
3. Add the drained capers to the skillet and cook for another 1-2 minutes, until they are slightly crisp.
4. Stir in the lemon zest and lemon juice, allowing the flavors to meld for an additional minute.
5. Add the cooked pasta to the skillet and toss to combine with the lemon caper mixture.
6. Gradually add the reserved pasta cooking water, a little at a time, to help create a silky sauce that coats the pasta.
7. Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until melted and well combined.
8. Season the pasta with salt and freshly ground black pepper to taste.
9. Garnish with chopped fresh parsley and gently toss everything together.
10. Serve the Lemon Caper Pasta with lemon wedges on the side for additional flavor if desired. Enjoy!
