Lemon Caper Pasta Recipe

Cook Time: 15 minutes

Ingredients

This recipe was created for 6 servings. Quantities can be adjusted, but cooking steps and times remain the same.

• 1 pound rotini pasta (or any pasta of your choice)
• 5 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 teaspoon chicken bouillon paste (like Better than Bouillon Roasted Chicken Base)
• Juice of 1 lemon
• 2 tablespoons fresh parsley, finely chopped
• 3 tablespoons capers
• Salt and freshly ground black pepper, to taste

Directions

1. Fill a large pot with water, season lightly with salt, and bring to a rolling boil. Stir in the pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still firm, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
2. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and saut until fragrant, about 1 minute.
3. Add the remaining butter to the skillet and allow it to melt completely. Sprinkle in the flour and whisk continuously for about 1 minute to form a light roux.
4. Stir the chicken bouillon paste into the reserved pasta water, then pour the mixture into the skillet. Whisk thoroughly to create a smooth, velvety sauce.
5. Add the lemon juice gradually, 1 tablespoon at a time, adjusting to your preferred level of tanginess. Mix in the chopped parsley and capers, then season with salt and freshly ground black pepper.
6. Allow the sauce to simmer gently until it thickens slightly, about 2 minutes. Toss the drained pasta in the sauce until well coated. Serve immediately and enjoy!

Nutrition Facts (per serving)

• Calories: 219
• Total Fat: 10g (13%)
• Saturated Fat: 6g (31%)
• Cholesterol: 25mg (8%)
• Sodium: 233mg (10%)
• Total Carbohydrate: 27g (10%)
• Dietary Fiber: 2g (7%)
• Total Sugars: 1g
• Protein: 5g (10%)
• Vitamin C: 13mg (14%)
• Calcium: 19mg (1%)
• Iron: 1mg (7%)
• Potassium: 79mg (2%)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is estimated based on available data. Consult a healthcare professional if you follow a medically restrictive diet.

The Story Behind Lemon Caper Pasta

Lemon Caper Pasta, a vibrant Italian dish, has its roots in the coastal regions of Southern Italy, particularly around Liguria and Sicily. The combination of tangy lemon and briny capers reflects the Mediterranean tradition of using local, fresh ingredients to create bold, simple flavors. Historically, Italian coastal communities relied on preserved items like capers, olives, and citrus to complement freshly caught seafood, and over time, this flavor profile migrated to pasta dishes as a convenient, quick meal for busy households.

Regional Variations

Across Italy, Lemon Caper Pasta varies slightly depending on local ingredients and culinary traditions. In Liguria, the dish often includes anchovies for an added umami depth, while Sicilian versions tend to feature more garlic and fresh parsley, emphasizing brightness and aroma. Some regions drizzle extra virgin olive oil instead of using butter, creating a lighter, oil-based sauce that highlights the lemons acidity and the capers salty punch. Even the choice of pasta can differ; while rotini or spaghetti is common, smaller shapes like orecchiette are sometimes used to trap the sauce more effectively.

What Makes It Unique

While there are many Italian pasta dishes featuring lemon or capers, this recipe stands out due to its balance of creamy and tangy flavors. Unlike Lemon Pasta, which relies heavily on butter or cream, Lemon Caper Pasta incorporates capers to provide a distinctive salty contrast, preventing the sauce from becoming overly rich. Additionally, the subtle inclusion of chicken bouillon in some modern adaptations adds depth, distinguishing it from vegetarian lemon-based pastas.

Where Its Typically Served

Lemon Caper Pasta is versatile in Italian dining. It is commonly served as a side dish alongside roasted chicken, grilled white fish, or sauted shrimp. In casual trattorias, it might appear as a primo piatto (first course), but in contemporary dining, it often takes center stage as a light main course for lunch or dinner. Its quick preparation and fresh taste make it a favorite for weeknight meals and elegant dinner parties alike.

Interesting Facts

• Capers used in this dish are usually pickled, which enhances their tangy and salty flavor, a hallmark of Mediterranean cuisine.
• The combination of lemon and capers is said to aid digestion and stimulate appetite, making it a traditional choice before heavier meals.
• Modern adaptations sometimes add toasted breadcrumbs on top for texture, a nod to southern Italian pangrattato traditions.
• The simplicity of this pasta allows for easy pairing with wines; crisp white wines like Pinot Grigio or Vermentino complement the citrusy notes perfectly.
• Despite its coastal origins, Lemon Caper Pasta has become a beloved staple across Italy and internationally, celebrated for its bright, refreshing flavor and quick preparation.

FAQ about Lemon Caper Pasta Recipe

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