I’m sharing my 15-minute Creamy Lemon Caper Pasta made with skim milk, Greek yogurt, fresh lemon, garlic, black pepper, capers, and parmesan, plus one simple swap that makes it a healthier weeknight staple.

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I love how Creamy Lemon Caper Pasta tastes like it took forever, when really it barely did. I toss in some garlic and finish with grated Parmesan cheese, that salty bite that makes you want to eat the whole bowl.

It’s bright, tangy, kind of silky, and weirdly reminds me of a Yogurt Pasta upgrade you’d find in a tiny cafe, only faster and less precious. I’ve got a couple of little cheats that help the sauce cling and feel indulgent, but honest, it’s a weeknight miracle.

Try it and see if you don’t get hooked.

Ingredients

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Pasta adds carbs for energy, modest protein, low fiber, feels like cozy comfort food
Capers give briny salty punch, almost no calories, tiny fiber, bold flavor
Lemon gives bright sourness, vitamin C, low calories, wakes up the whole dish
Greek yogurt adds creaminess and protein, tangy but light, better than heavy cream
Parmesan brings nutty savory saltiness, calcium and umami, use sparingly though
Garlic offers aromatic pungency, tiny health benefits, makes the sauce taste homey
Olive oil gives healthy fats, smooth mouthfeel, helps flavors meld together

Ingredient Quantities

8 oz pasta (spaghetti or linguine, about 1/2 lb)

1 tbsp olive oil

2 cloves garlic, minced

2 tbsp capers, drained and roughly chopped

1 cup skim milk

1/2 cup plain greek yogurt

1/2 cup freshly grated Parmesan cheese

zest and juice of 1 lemon (about 2 tbsp juice)

1/4 cup reserved pasta cooking water

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp chopped fresh parsley (optional)

1/4 tsp red pepper flakes (optional)

How to Make this

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1. Bring a large pot of water to a boil, salt it lightly, and cook 8 oz pasta until just al dente (about 8–10 minutes); before draining scoop out and reserve 1/4 cup of the cooking water, then drain the pasta.

2. While the pasta cooks heat 1 tbsp olive oil in a large skillet over medium heat; add 2 cloves minced garlic and 2 tbsp chopped capers and sauté 30–60 seconds until fragrant but not browned, stir so garlic wont burn.

3. Pour in 1 cup skim milk plus the reserved 1/4 cup pasta water and bring to a gentle simmer, stirring so nothing sticks; dont let it boil hard.

4. Remove the pan from the heat and whisk in 1/2 cup freshly grated Parmesan until mostly melted; this helps the sauce thicken without clumping.

5. Temper the yogurt: either whisk a tablespoon of the hot milk mixture into 1/2 cup plain Greek yogurt then stir that back into the pan, or slowly whisk the yogurt into the pan off heat; then add zest and juice of 1 lemon, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

6. Return the pan to very low heat and add the drained pasta, tossing vigorously to coat; if sauce seems too thick add a splash more reserved pasta water until creamy and clings to the noodles.

7. Taste and adjust seasoning, stir in 1/4 tsp red pepper flakes if you want heat, and add a little extra Parmesan if you like it cheesier.

8. Fold in 2 tbsp chopped fresh parsley at the end so it stays bright, but save a sprinkle for garnish.

9. Serve immediately with extra lemon zest and freshly ground black pepper on top, enjoy while it’s hot — it comes together super fast so dont overthink it.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and reserve some cooking water
3. Large skillet (nonstick or stainless) for the sauce
4. Wooden spoon or heatproof spatula for stirring and tossing
5. Whisk to melt the Parmesan and temper the yogurt
6. Measuring cups and spoons
7. Microplane zester and/or fine grater for the Parmesan
8. Chef’s knife and cutting board for garlic, parsley and lemon
9. Small bowl or cup for tempering the yogurt
10. Tongs or a pasta fork to toss and serve

FAQ

Q: Can I use a different pasta than spaghetti or linguine? A: Totally, you can use penne, fusilli or bow ties, just pick something that holds sauce. Cook it al dente and save 1/4 cup of the cooking water to help the sauce come together.

Q: Will the yogurt curdle when I heat it? A: It can if it's added to high heat, so take the pan off the heat and temper the yogurt first by whisking a few tablespoons of warm pasta water or milk into it, then stir it into the sauce slowly. Also don't boil the sauce after the yogurt goes in.

Q: It's too thin or too thick how do I fix it? A: If too thin add more grated Parmesan or simmer gently to reduce, if too thick stir in a splash of the reserved pasta water or a little milk until you hit the texture you want.

Q: Can I make this dairy free or lower fat? A: For dairy free use unsweetened non dairy yogurt and a bit more pasta water or a spoon of olive oil for richness. If you want richer than skim milk swap in 2% or half and half, but keep the yogurt for tang if you can.

Q: How salty will the capers make it, should I add less salt? A: Capers are pretty salty so taste before adding more salt, often 1/2 tsp is fine but you might need less depending on your Parmesan and caper amount.

Q: Can I add chicken or shrimp, and how do I reheat leftovers? A: Yes, sear shrimp or sliced chicken separately and toss in at the end so they dont overcook. Leftovers keep 2 to 3 days in the fridge, reheat gently in a skillet with a splash of milk or pasta water to loosen the sauce.

Creamy Lemon Caper Pasta Recipe Substitutions and Variations

Pasta: swap spaghetti or linguine for whole wheat or a gluten free pasta, or use fettuccine or bucatini if you want thicker noodles.
Skim milk + Greek yogurt: use 1/2 cup heavy cream or 3/4 cup half and half for a richer, silkier sauce, or for dairy free try 1/2 cup cashew cream or full fat canned coconut milk (flavor will change a bit).
Capers: replace with chopped green olives or chopped cornichons for that briny tang, or use 1 tbsp caper brine to boost lemony saltiness.
Parmesan: swap with Pecorino Romano or Asiago for a similar sharp salty bite, or 2 tbsp nutritional yeast for a vegan-friendly option.

Pro Tips

– Let the yogurt warm up a bit and always temper it. Whisk a few tablespoons of the hot milk/pasta water into the yogurt first, then stir that back in off the heat, otherwise it can turn grainy or curdle. If it still looks a little broken, a quick splash more hot pasta water and vigorous whisking will usually smooth it out.

– Save more than you think of the pasta water, at least 1/3 to 1/2 cup. The starchy water is your secret glue, it makes the sauce cling to the noodles silky, and it lets you fix thickness without adding more cheese or fat.

– Don’t skip crisping the capers. Toss them in the hot oil for a minute until they brown and pop, then add the garlic so it wont burn. Crisped capers give a great nutty, salty punch and a fun texture contrast.

– Use freshly grated Parmesan and add it off the heat for a creamier result. Microplane the zest right over the pan at the end for maximum lemon aroma, and save the parsley to fold in last so it stays bright and green.

Creamy Lemon Caper Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

323

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain and reserve some cooking water
3. Large skillet (nonstick or stainless) for the sauce
4. Wooden spoon or heatproof spatula for stirring and tossing
5. Whisk to melt the Parmesan and temper the yogurt
6. Measuring cups and spoons
7. Microplane zester and/or fine grater for the Parmesan
8. Chef’s knife and cutting board for garlic, parsley and lemon
9. Small bowl or cup for tempering the yogurt
10. Tongs or a pasta fork to toss and serve

Ingredients

8 oz pasta (spaghetti or linguine, about 1/2 lb)
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp capers, drained and roughly chopped
1 cup skim milk
1/2 cup plain greek yogurt
1/2 cup freshly grated Parmesan cheese
zest and juice of 1 lemon (about 2 tbsp juice)
1/4 cup reserved pasta cooking water
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley (optional)
1/4 tsp red pepper flakes (optional)

Directions

Bring a large pot of water to a boil, salt it lightly, and cook 8 oz pasta until just al dente (about 8–10 minutes); before draining scoop out and reserve 1/4 cup of the cooking water, then drain the pasta.
While the pasta cooks heat 1 tbsp olive oil in a large skillet over medium heat; add 2 cloves minced garlic and 2 tbsp chopped capers and sauté 30–60 seconds until fragrant but not browned, stir so garlic wont burn.
Pour in 1 cup skim milk plus the reserved 1/4 cup pasta water and bring to a gentle simmer, stirring so nothing sticks; dont let it boil hard.
Remove the pan from the heat and whisk in 1/2 cup freshly grated Parmesan until mostly melted; this helps the sauce thicken without clumping.
Temper the yogurt: either whisk a tablespoon of the hot milk mixture into 1/2 cup plain Greek yogurt then stir that back into the pan, or slowly whisk the yogurt into the pan off heat; then add zest and juice of 1 lemon, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Return the pan to very low heat and add the drained pasta, tossing vigorously to coat; if sauce seems too thick add a splash more reserved pasta water until creamy and clings to the noodles.
Taste and adjust seasoning, stir in 1/4 tsp red pepper flakes if you want heat, and add a little extra Parmesan if you like it cheesier.
Fold in 2 tbsp chopped fresh parsley at the end so it stays bright, but save a sprinkle for garnish.
Serve immediately with extra lemon zest and freshly ground black pepper on top, enjoy while it’s hot — it comes together super fast so dont overthink it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.