Piccata Pasta
Love Chicken Piccata? Try this Piccata Pasta for a quick vegetarian alternative that is rich in taste and easy to make.
Servings 4
Calories 516kcal
Ingredients
- 6 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup non pareil capers
- 1/4 cup dry white wine
- 1/4 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 3/4 pound angel hair pasta
- 1/4 cup reserved pasta water
- 1/2 teaspoon lemon zest
- parsley for garnish
- parmesan cheese optional, for garnish
Instructions
- Bring a large pot of water to a boil. Once boiling season with about 1 tablespoon of salt. Add in noodles and cook according to package directions. Reserve 1/4 - 1/2 cup of pasta water.
- While you're waiting for the water to boil and the pasta to cook, heat olive oil and butter in a large skillet over medium heat until the butter melts. Once melted add capers and garlic. Cook just until the garlic becomes aromatic, 30 seconds - 1 minute.
- Add in the wine and chicken broth. Bring to a boil and simmer until the sauce reduces by half, this should take about 5 minutes. Add in lemon juice.
- Once pasta has cooked add it and 1/4 cup of pasta water to the sauce. Toss to coat completely. If it seems dry, add remaining pasta water. Stir in lemon zest and season to taste with salt. Garnish with parsley and parmesan cheese if desired.
Notes
If you're looking for a dairy-free version of this dish check out this Lemon Caper Pasta.
Nutrition information for estimation purposes only.
Nutrition
Calories: 516kcal | Carbohydrates: 65g | Protein: 12g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 448mg | Potassium: 231mg | Fiber: 3g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg