Lemon Caper Linguine
A bright, light pasta with lemon and capers ready in 15 minutes or less.
Ingredients
Ingredients:
- 3/4 pound linguine
- 3 tablespoons olive oil
- 5 cloves garlic minced
- 1 3.5 ounce jar non pareil capers
- 2 tablespoons lemon juice
- salt
- 1 teaspoon lemon zest
Instructions
- Bring a large pot of water to a boil and salt liberally (about 1 - 2 tablespoons). Cook pasta according to pasta directions. Reserve 1/2 cup pasta water. Drain pasta.
- In a large skillet, heat olive oil over medium heat. Cook garlic and capers in oil just until fragrant, about 30 seconds. Add in lemon juice and lemon zest. Stir in pasta and toss to coat completely. Add reserved pasta water 1/4 cup at a time if pasta seems dry. Season to taste with salt. Serve immediately.
Notes
Capers can be "briny". I love the flavor so I don't rinse them. If it is too salty for you, give them a quick rinse before using them.
Speaking of salt, capers can be salty so don't add salt until you've tasted the pasta first.
Nutrition information for estimation purposes only.
Nutrition
Calories: 416kcalCarbohydrates: 65gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 10mgPotassium: 213mgFiber: 3gSugar: 3gVitamin A: 1IUVitamin C: 5mgCalcium: 26mgIron: 1mg
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Keywords: caper, capers, easy, Food, lemon pasta, pasta, quick and easy, recipe. italian