Recipes
Pasta con capperi e limone
Versatile and easy, this recipe can be prepared quickly for a weeknight meal or prepared more casually on the weekend. The addition of lemon zest and capers add extra depth to the classic combo of olive oil and garlic. Buon appetito!
Serves
4
Prep Time
8 min
Cook Time
10 min
Print RecipeIngredients
- ⅔ cup (170 mL) olive oil
- 8 cloves garlic, sliced
- ½ tsp (2.5 mL) red pepper flakes
- 3 tbsp (45 mL) capers
- 4 servings freshly cooked noodles (see notes)
- ⅓ cup (75 mL) chopped fresh parsley
- 1 cup (250 mL) grated Parmesan cheese
- ½ cup (125 mL) grated Romano cheese
- 4 tsp (20 mL) grated lemon zest
Instructions
- Step 1
In a non-stick pan over medium heat, add the olive oil.
- Step 2
Lower the heat; add the garlic, red pepper flakes, and capers and cook gently for 2 minutes.
- Step 3
Remove the pan from the heat and add the cooked noodles. Toss gently.
- Step 4
Add the parsley, 1/3 cup (75 mL) of the Parmesan cheese, and 1/4 cup (60 mL) of the Romano cheese. Mix gently until the noodles are fully coated. Add the lemon zest; toss again.
- Step 5
Serve, garnished with the remaining Parmesan cheese.
Tips
This recipe calls for our Fresh Homemade Pasta, but feel free to use your favourite store-bought fresh or dried pasta and cooked al dente according to the package instructions.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 757 |
| Fat | 45 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Carbohydrate | 65 g |
| Fibre | 3 g |
| Sugars | 1 g |
| Protein | 1 g |
| Sodium | 911 mg |
