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Name: Lemon Caper Pasta
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 pound dry short pasta such as campanelle, gigli, medium shells, pipette, or orecchiette; 1 tablespoon olive oil; 1 cup fresh or panko breadcrumbs; Finely grated zest of 1 large lemon; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons freshly grated Parmesan cheese; Kosher salt; Freshly ground black pepper; 3 tablespoons unsalted butter; 4 cloves garlic minced; 1/4 cup capers; Juice of 1 large lemon

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INGREDIENTS

1 pound dry short pasta ; such as campanelle, gigli, medium shells, pipette, or orecchiette
1 tablespoon olive oil
1 cup fresh or panko breadcrumbs
Finely grated zest of 1 large lemon
2 tablespoons chopped fresh parsley leaves
2 tablespoons freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
4 cloves garlic ; minced
1/4 cup capers
Juice of 1 large lemon

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package instructions. Meanwhile, toast the breadcrumbs.

Heat the oil in a large frying pan over medium heat until shimmering. Add the breadcrumbs and lemon zest and sauté until the crumbs are golden-brown and crisp, 4 to 5 minutes.

Transfer to a small bowl. Add the parsley, Parmesan, a pinch of salt, and a few grinds of pepper, and stir to combine.

Melt the butter in the same pan over medium heat. Add the garlic and sauté until fragrant but not browned, about 1 minute. Remove from the heat and stir in the capers and lemon juice; take the pan off the heat if the pasta is not ready yet.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

Return the frying pan to medium heat and add the pasta and reserved cooking water. Toss and stir the pasta until the sauce coats the pasta and the water has evaporated, 1 to 2 minutes.

Add 1/4 cup of the breadcrumb mixture and toss again to combine. Serve garnished with the remaining breadcrumb mixture.

NOTES

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Lemon Caper Pasta

1 pound dry short pasta such as campanelle, gigli, medium shells, pipette, or orecchiette
1 tablespoon olive oil 
1 cup fresh or panko breadcrumbs 
  Finely grated zest of 1 large lemon 
2 tablespoons chopped fresh parsley leaves 
2 tablespoons freshly grated Parmesan cheese 
  Kosher salt 
  Freshly ground black pepper 
3 tablespoons unsalted butter 
4  cloves garlic minced
1/4 cup capers 
  Juice of 1 large lemon

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package instructions. Meanwhile, toast the breadcrumbs.

Heat the oil in a large frying pan over medium heat until shimmering. Add the breadcrumbs and lemon zest and sauté until the crumbs are golden-brown and crisp, 4 to 5 minutes.

Transfer to a small bowl. Add the parsley, Parmesan, a pinch of salt, and a few grinds of pepper, and stir to combine.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

Return the frying pan to medium heat and add the pasta and reserved cooking water. Toss and stir the pasta until the sauce coats the pasta and the water has evaporated, 1 to 2 minutes.

Add 1/4 cup of the breadcrumb mixture and toss again to combine. Serve garnished with the remaining breadcrumb mixture.

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Nutrition

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Serving Size: 1 (153g)
Recipe Makes: 4 Servings

Calories: 108
Calories from Fat: 94 (87%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.5g
Cholesterol 25.6mg		8 %
Sodium 343.4mg		12 %
Potassium 47.9mg		1 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.3g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 108

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