Recipe of the Week: Lemon Pepper Pasta with Capers

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Whenever my husband is out for dinner and I'm cooking just for myself, I invariably make something involving lemons and capers. It a combination that I absolutely love and he just tolerates.

So I was pretty happy when I was cruising websites yesterday looking for something to make myself for dinner and I came across this recipe for Lemon Pepper Pasta with Capers. The recipe calls for lemon zest only, but I added a couple of squeezes of juice to give it more lemon flavour. Use a short pasta such as fusilli or pappardelle rather than spaghetti or linguine. It will hold the sauce better. If you've got any tender spring vegetables on hand then add those too.

If you feel like more lemon take a look at my Soup of the Week over at Planet Green.

via: The Kitchn

Lemon Pepper Pasta with Capers

3 large garlic cloves, minced
Zest of 1 lemon + juice (if desired)
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken or vegetable broth
1/4 cup cream
1/4 cup capers
Salt and freshly ground pepper, to taste
8-ounce dried pasta

1. Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saute pan over medium heat. Stir frequently to keep the garlic from browning.

2. 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.

3. 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.

Serves 2