Description
This quick, easy 15-minute creamy lemon caper pasta recipe is the perfect healthy weeknight dinner. The pasta is tossed in a simple, light cream sauce made with skim milk, Greek yogurt, fresh lemon, garlic, and parmesan cheese.
Ingredients
Scale
- 10 oz pasta (spaghetti or angel hair)
- 1 Tbsp unsalted butter or extra-virgin olive oil
- 2 cloves garlic (minced)
- 1 ½ tbsp arrowroot powder, tapioca starch or cornstarch
- 1 cup low-sodium vegetable broth
- ½ cup milk (skim or 2%)
- ½ cup plain Greek yogurt (0% or 2%)
- ¼ cup freshly grated parmesan cheese
- 3 – 4 tbsp fresh lemon juice (1 – 2 lemons)
- ½ tsp fresh lemon zest
- 1 tsp salt (to taste)
- ½ tsp black pepper (to taste)
- 2 – 3 tbsp capers (liquid drained)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and add pasta. Cook al-dente according to the package instructions, strain, then run under cold water to stop it from cooking further. Set to the side.
- Prepare Mixture: In a bowl or glass, whisk together the arrowroot powder and vegetable broth. Set to the side. Then, zest one lemon and set to the side.
- Sauté Garlic: Meanwhile, heat a large saucepan with the butter over medium heat. Add in the minced garlic, stir, and cook until fragrant. This should only take 30 seconds – 1 minute.
- Thicken Sauce: Add in the arrowroot vegetable broth mixture and milk. Continuously whisk to combine, making sure there are no lumps. Raise heat to medium-high and let simmer for 2 – 4 minutes, or until the sauce thickens. Whisk every 20 seconds.
- Mix Creamy Elements: Reduce heat to medium-low, then whisk in the greek yogurt, parmesan cheese, lemon juice, and lemon zest, and season with salt and pepper to taste.
- Add Capers: Once fully combined, gently stir in the capers.
- Combine and Serve: Add cooked spaghetti and use tongs to toss with the sauce. Top with fresh parsley, extra capers, and/or parmesan cheese, if desired. Enjoy!
Notes
Use fresh lemon instead of bottled lemon juice. Lower the heat before adding Greek yogurt to prevent the sauce from curdling. Store leftovers in airtight containers in the fridge for 2-3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 368 kcal
- Sugar: 5 g
- Sodium: 597 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 9 mg
Keywords: creamy lemon caper pasta, healthy dinner, 15 minute pasta, lemon alfredo alternative, greek yogurt pasta