Lemon Pepper Pasta With Capers Food

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

Ingredients

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

Ingredients

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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