Creamy Lemon Caper Pasta

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. So good you'll want seconds!

5 from 15 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

Ingredients

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 or chicken 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

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.
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.
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.
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.
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.
Once fully combined, gently stir in the capers.
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

Lemon Juice: Use fresh lemon NOT bottle lemon juice!

Reduce Heat: Lower the heat before adding the Greek yogurt to the sauce. High temperatures can cause proteins in the yogurt to break down and curdle. Mix the yogurt over lower heat to minimize this risk.

Milk: You can use 2% or whole cow’s milk, or you can use unsweetened plain almond milk if needed.

Storing: Store leftovers in airtight containers in the fridge for two or three days.

Reheating: Reheat in the microwave with a damp paper towel covering the container to help keep the moisture in or on the stovetop with 1 – 2 tablespoons of water.

Nutrition

Course Dinner, Lunch

Cuisine Healthy, Italian

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