Lemon Pepper Pasta With Capers Food

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LEMON PEPPER PASTA WITH CAPERS



Lemon Pepper Pasta With Capers image

I discovered this recipe on the web while searching for something else. This one sounded better than what I was looking for. : ) The computer wouldn't allow me to specify the name brand of the pasta needed for this recipe...........you must use Trader Joes, as noted.

Provided by dojemi

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3 large garlic cloves, minced
1 lemon, zest of
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth or 1 cup vegetable broth
1/4 cup cream
1/4 cup capers
salt & freshly ground black pepper, to taste
8 ounces pappardelle pasta (Traders Joes Lemon Pappadelle Pasta)

Steps:

  • Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saut pan over medium heat.
  • Stir frequently to keep the garlic from browning.
  • When the garlic is soft, add the broth and turn the heat to high.
  • Simmer until reduced by at least one half, and add the cream and capers.
  • Turn the heat back to medium and simmer until thick and syrupy. Taste and season.
  • Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes).
  • Drain and toss with a dribble of olive oil.
  • Pour the cream sauce over and toss.
  • Serve immediately.

Nutrition Facts : Calories 326, Fat 12.2, SaturatedFat 5.5, Cholesterol 24.2, Sodium 474.6, Carbohydrate 44.5, Fiber 2.2, Sugar 1.3, Protein 9.4

PASTA PRIMAVERA WITH LEMON-CAPER SAUCE



Pasta Primavera with Lemon-Caper Sauce image

Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 50m

Yield 4

Number Of Ingredients 16

¼ cup Crisco® Pure Olive Oil
1 large red or yellow onion, chopped
1 pound fresh asparagus spears, cut into 1-inch pieces
1 medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
¼ teaspoon salt
½ teaspoon coarsely ground pepper
8 ounces cooked linguine pasta, kept warm
1 cup frozen peas and carrots
¼ cup butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1 ½ teaspoons minced fresh garlic
1 (14.5 ounce) can chicken broth
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
¼ cup Crosse & Blackwell® Capers, drained
¼ cup minced fresh parsley
1 cup finely shredded Parmesan cheese

Steps:

  • Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
  • Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
  • Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g

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