Description
This quick and easy creamy lemon caper pasta is a delightful and healthy weeknight dinner option. Featuring spaghetti tossed in a light cream sauce made with skim milk, Greek yogurt, fresh lemon juice, garlic, and parmesan cheese, it offers a perfect balance of bright, tangy, and savory flavors. Ready in just 15 minutes, this dish is so delicious you’ll want to make it again and again.
Ingredients
Pasta
- 10 oz spaghetti or angel hair pasta
Sauce
- 1 tablespoon unsalted butter or extra-virgin olive oil
- 2 cloves garlic, minced
- 1 ½ tablespoon arrowroot powder, tapioca starch, or cornstarch
- 1 cup low-sodium vegetable or chicken broth
- ½ cup skim or 2% milk
- ½ cup plain Greek yogurt (0% or 2%)
- ¼ cup freshly grated parmesan cheese
- 3 – 4 tablespoons fresh lemon juice (from 1 – 2 lemons)
- ½ teaspoon fresh lemon zest
- 1 teaspoon salt, to taste
- ½ teaspoon black pepper, to taste
- 2 – 3 tablespoons capers, liquid drained
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare Thickening Mixture: In a bowl or glass, whisk together the arrowroot powder and vegetable broth until smooth. Set aside. Zest one lemon and set the zest aside as well.
- Sauté Garlic: Heat a large saucepan over medium heat and melt the butter or add olive oil. Add the minced garlic and stir, cooking until fragrant, about 30 seconds to 1 minute.
- Make the Sauce Base: Pour in the arrowroot and vegetable broth mixture along with the milk. Whisk continuously to combine and prevent lumps. Increase heat to medium-high and let the mixture simmer for 2 to 4 minutes, whisking every 20 seconds, until the sauce thickens.
- Add Dairy and Flavorings: Lower the heat to medium-low. Whisk in the Greek yogurt, parmesan cheese, fresh lemon juice, lemon zest, salt, and black pepper until fully combined. Be cautious to keep the heat low to prevent the yogurt from curdling.
- Add Capers: Gently stir in the drained capers to distribute them throughout the sauce.
- Toss Pasta with Sauce: Add the cooked pasta to the saucepan. Use tongs to toss the pasta thoroughly with the sauce, ensuring everything is well coated.
- Serve: Optionally top with fresh parsley, extra capers, and additional parmesan cheese. Serve immediately and enjoy your creamy lemon caper pasta!
Notes
- Use fresh lemon juice, not bottled, for the brightest flavor.
- Reduce the heat before adding Greek yogurt to prevent curdling.
- You can substitute 2% or whole milk with unsweetened plain almond milk if desired.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Reheat leftovers in the microwave covered with a damp paper towel to retain moisture or on the stovetop with 1 to 2 tablespoons of water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
