Print
Lemon Caper Pasta
6 ingredients, 20 minutes, and you have a super creamy and bright pasta.
Course Main Course
Cuisine Italian
Keyword Pasta
Cook Time 20 minutes minutes
Servings 8 people
- 3 tbsp Butter
- 2 1/2 tbsp Flour
- 2 Lemons zest & juice
- 2 oz Capers + juice
- 1 box Pasta
- 1 1/2 cup Milk whole preferred
In a pot cook the pasta as per instructions. Drain and set aside.
In another medium pan on medium-low heat melt the butter and add capers. Reserve the juice for later. Cook for 5 minutes crushing some of the capers.
Add flour so it creates a paste and cook, stirring constantly. The paste will begin to bubble, but don't let it brown or burn - about 3 minutes.
Add milk, caper juice, and lemon juice whisking to combine the roux. Cook until reduced and thick - 5-7 minutes
Add cooked pasta, stir, and enjoy.
- While normally i would say add salt, capers are extremely salty. If you still aren't happy with the salt level at the end then add sparingly.