Lemon Cream Caper Pasta

Inspired by the Lemon Cream Caper Pasta at Sweet Tomatoes (Souplantation).

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 12 ounce(s) penne pasta dried
  • 5 drop(s) olive oil
  • 2 tablespoon(s) butter
  • 1/2 cup(s) chicken broth
  • 1/4 cup(s) flour
  • 28 ounce(s) evaporated milk 2 (14 oz cans)
  • 1/2 cup(s) parmagiano reggiano grated
  • 2 whole(s) lemons zested & juiced
  • 1/4 cup(s) white wine
  • 1 whole(s) capers 4 oz jar

Preparation

  1. • Boil the penne, drain, rinse, and set aside.
  2. • Drizzle a couple drops of olive oil over pasta to keep from sticking.
  3. • Melt butter in skillet over medium heat.
  4. • Add the white wine and the juice and zest from 2 lemons.
  5. • Add the broth, flour, and milk and whisk constantly to incorporate the flour.
  6. • Allow the sauce to thicken slightly and season with salt and pepper.
  7. • Add the parmesano reggiano and capers and whisk constantly until the sauce thickens even more.
  8. • Serve over penne pasta.
July 2012

This recipe is a personal recipe added by karlacristina82 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon Cream Caper Pasta Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy