Lemon Cream Caper Pasta

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

Yield: 8 servings
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  • 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


  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.

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