If you’re craving a pasta dish that combines zesty flavors with rich creaminess, this Creamy Lemon Butter Pasta with Capers is a must-try. It’s a simple yet elegant meal that brings together the bright taste of lemon with the savory depth of butter and the unique tang of capers. Perfect for a weeknight dinner or a special occasion, this recipe delivers a satisfying and delicious experience in every bite.
Steps
- Begin by boiling a large pot of salted water and cook 6 ounces of gluten-free spaghetti until just under al dente. The noodles will finish cooking in the sauce, so ensure they’re slightly firm.
- While the pasta is cooking, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté them until they turn golden brown, which should take about a minute.
- Pour in 1/4 cup of white wine and allow it to simmer until it reduces by half. If you prefer not to use wine, increase the chicken broth by an additional 1/4 cup.
- Add 1 cup of chicken broth, juice from half a lemon, and 2 tablespoons of capers to the skillet. Increase the heat to high and let the mixture boil until it reduces by half.
- Incorporate another tablespoon of butter into the sauce and let it melt. Taste the sauce and add a pinch of salt, if desired, to enhance the flavors.
- Once the pasta is ready, drain it and add it to the skillet. Toss the spaghetti in the sauce until well coated. Let the dish sit for a few minutes to allow the sauce to thicken slightly.
- Serve the pasta topped with fresh herbs and a sprinkle of black pepper. Enjoy this light and flavorful dish as a delightful meal.
Ingredients
- 6 ounces gluten-free spaghetti
- 2 tablespoons butter, divided
- 4 garlic cloves, minced
- 1/4 cup white wine (Sauvignon Blanc recommended)
- 1 cup chicken broth
- Juice of 1/2 lemon
- 2 tablespoons capers
- Fresh herbs
- Freshly ground black pepper
Nutritional Values
Calories: 417kcal | Carbohydrates: 65g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 798mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg
FAQ
Tips
- Undercook the Pasta: Cook the gluten-free spaghetti until it’s just shy of al dente. This is important because the pasta will continue to cook in the sauce, and you want to avoid it becoming overcooked and mushy.
- Choose the Right Wine: If using wine, opt for a dry variety like Sauvignon Blanc. Avoid sweet wines such as Riesling or Moscato, as they can alter the flavor profile of the sauce.
- Enhance with Fresh Herbs: After tossing the pasta with the sauce, top it off with fresh herbs and a sprinkle of black pepper for added flavor and presentation.
- Let the Sauce Thicken: Once you’ve combined the pasta with the sauce, let it sit for a few minutes. This allows the sauce to thicken and adhere better to the pasta, enhancing the overall texture and taste.