This quick Lemon Pepper Spaghetti with Capers is the perfect summer pasta dish. Made with just a handful of fresh, Italian-inspired ingredients, you can have dinner ready in under 30 minutes and still get in 28 grams of protein per serving.
Even though this is a pasta dish, it feels very light. The bright lemon and salty capers are the perfect pairing, and a bit of butter, parmesan cheese, and pasta water coat the noodles to make a sauce. If you love food that transports you to Italy, try my Quick Mediterranean Pasta, Homemade Bolognese sauce, and Chicken Cacciatore next!
Ingredients you will need
- 250g dry spaghetti (about half the package)
- 2 tsp sea salt
- 2 Tbsp olive oil
- 2 cloves garlic
- 2 cups cherry tomatoes
- 1/4 cup pasta water
- 1 Tbsp butter
- 1/2 cup parmesan cheese, divided
- 1 lemon
- 3 tsp capers
- cracked black pepper
- 1/2 tsp red pepper flakes
- fresh basil
How to make this quick spaghetti recipe
- Bring a pot of water to a boil and season it with 2 tsp sea salt. Boil the spaghetti for around 5 minutes, so it is cooked al dente (slightly hard when you bite into it)
- While the spaghetti is cooking, heat a deep pan on low-medium heat with olive oil
- Mince the garlic and halve the tomatoes lengthwise and add them to the warm pan. Sautee for a few minutes
- While those items are cooking, grate 1/2 cup parmesan cheese and grate the rind off the lemon. Set aside
- When the pasta is cooked al dente, use a pronged pasta ladle to transfer the spaghetti into the pan with the tomatoes. It’s ok if some of the pasta water comes with it. Add in the butter, juice from 1/2-1 lemon (depending on how lemony you like it), the capers, half of the parmesan cheese (reserve some for garnish), and 1/4 cup of the reserved pasta water. Stir until everything is combined and the cheese melts
- Top with the torn basil leaves, red pepper flakes, and lots of freshly ground black pepper. Divide into 2 pasta bowls, garnish with the rest of the parmesan cheese, lemon rind, and a slice of lemon
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Quick Lemon Pepper Spaghetti with Capers
This quick Lemon Pepper Spaghetti with Capers is the perfect summer pasta dish. Made with just a handful of fresh, Italian-inspired ingredients, you can have dinner ready in under 30 minutes and still get in 28 grams of protein per serving.
Servings 2
Calories 785kcal
Ingredients
- 250 g dry spaghetti about half the package
- 2 tsp sea salt
- 2 Tbsp olive oil
- 2 cloves garlic
- 2 cups cherry tomatoes
- 1/4 cup pasta water
- 1 Tbsp butter
- 1/2 cup parmesan cheese divided
- 1 lemon juice plus rind
- 3 tsp capers
- cracked black pepper
- 1/2 tsp red pepper flakes
- fresh basil
Instructions
- Bring a pot of water to a boil and season it with 2 tsp sea salt. Boil the spaghetti for around 5 minutes, so it is cooked al dente (slightly hard when you bite into it)
- While the spaghetti is cooking, heat a deep pan on low-medium heat with olive oil
- Mince the garlic and halve the tomatoes lengthwise and add them to the warm pan. Sautee for a few minutes
- While those items are cooking, grate 1/2 cup parmesan cheese and grate the rind off the lemon. Set aside
- When the pasta is cooked al dente, use a pronged pasta ladle to transfer the spaghetti into the pan with the tomatoes. It’s ok if some of the pasta water comes with it. Add in the butter, juice from 1/2-1 lemon (depending on how lemony you like it), the capers, half of the parmesan cheese (reserve some for garnish), and 1/4 cup of the reserved pasta water. Stir until everything is combined and the cheese melts
- Top with the torn basil leaves, red pepper flakes, and lots of freshly ground black pepper. Divide into 2 pasta bowls, garnish with the rest of the parmesan cheese, lemon rind, and a slice of lemon
Nutrition
Calories: 785kcal | Carbohydrates: 107g | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 2890mg | Potassium: 726mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1263IU | Vitamin C: 64mg | Calcium: 365mg | Iron: 3mg
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