Creamy Lemon Pasta with Capers
Creamy Lemon Pasta with Capers
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon salt, for pasta water
For the Lemon Sauce
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 4 garlic, cloves, minced
- 2 lemon, zested and juiced (about 1/4 cup juice)
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the sauce. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and slightly shimmering.
⏱️ 2 min
- 3
Add the minced garlic to the skillet and sauté for 1 to 2 minutes, until fragrant but not browned.
⏱️ 2 min
- 4
Stir in the lemon zest, lemon juice, and drained capers. Cook for another minute, allowing the flavors to meld.
⏱️ 1 min
- 5
Add the cooked and drained linguine to the skillet with the sauce. Pour in 1/2 cup of the reserved pasta water. Using tongs, toss the pasta vigorously, allowing the sauce to emulsify and coat the pasta. Add more pasta water, 1/4 cup at a time, if needed to reach your desired creamy consistency.
⏱️ 3 min
- 6
Remove the skillet from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and freshly ground black pepper to taste. Toss again until all ingredients are well combined and the cheese is melted.
⏱️ 2 min
- 7
Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Pasta with Capers
For the Pasta
- 1 pound linguine
- 1 tablespoon salt, for pasta water
For the Lemon Sauce
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 4 garlic, cloves, minced
- 2 lemon, zested and juiced (about 1/4 cup juice)
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, prepare the sauce. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and slightly shimmering.
⏱️ 2 min - 3
Add the minced garlic to the skillet and sauté for 1 to 2 minutes, until fragrant but not browned.
⏱️ 2 min - 4
Stir in the lemon zest, lemon juice, and drained capers. Cook for another minute, allowing the flavors to meld.
⏱️ 1 min - 5
Add the cooked and drained linguine to the skillet with the sauce. Pour in 1/2 cup of the reserved pasta water. Using tongs, toss the pasta vigorously, allowing the sauce to emulsify and coat the pasta. Add more pasta water, 1/4 cup at a time, if needed to reach your desired creamy consistency.
⏱️ 3 min - 6
Remove the skillet from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and freshly ground black pepper to taste. Toss again until all ingredients are well combined and the cheese is melted.
⏱️ 2 min - 7
Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.