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Community Recipe
from [karlacristina82]
Lemon Cream Caper Pasta

Lemon Cream Caper Pasta

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

  • Yield: 8 servings
  • Prep time: 10 Minutes
  • Cook time: 25 Minutes


  • 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


• Boil the penne, drain, rinse, and set aside.

• Drizzle a couple drops of olive oil over pasta to keep from sticking.

• Melt butter in skillet over medium heat.

• Add the white wine and the juice and zest from 2 lemons.

• Add the broth, flour, and milk and whisk constantly to incorporate the flour.

• Allow the sauce to thicken slightly and season with salt and pepper.

• Add the parmesano reggiano and capers and whisk constantly until the sauce thickens even more.

• Serve over penne pasta.

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Lemon Cream Caper Pasta Recipe