Go Back
+ servings
creamy lemon caper pasta

Lemon Caper Pasta

Quick and easy 15-minute creamy lemon caper pasta recipe is the perfect healthy weeknight dinner. Made with simple ingredients like fresh lemon, garlic, black pepper, skim milk, Greek yogurt, and parmesan cheese.
5 from 6 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Serving 4 servings


  • 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


  • 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!


Use fresh lemon NOT bottle lemon juice!
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.


Calories: 368kcal | Carbohydrates: 52g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 597mg | Potassium: 247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 6mg | Calcium: 155mg | Iron: 1mg
Course Dinner, Lunch
Cuisine Healthy, Italian
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!