Why you’ll love this recipe
This easy meal is perfect for busy weeknights!
- 7-ingredient pasta. It’s that simple and tastes like it’s so much more complex.
- Customize it to your liking. Add some additional greens or a simple protein like shrimp, chicken, or beans to make this a meal.
- Minimal cleanup. With a pasta pot and a skillet, you’ll spend about 5 minutes washing dishes after dinner, which is what we love to hear!
Tips for Busy Cooks
This is the definition of a pantry pasta recipe in my book. I usually have these simple ingredients already at home for a meal that I can whip up quickly!
This lemon caper pasta is one of the simplest pasta recipes you can make with just 7 ingredients, but it’s mighty in flavor. The secret to a creamy sauce without using any cream is the reserved starchy pasta water. This water is called liquid gold in Italian cooking and is a method all the pro chefs use.
Fresh lemon juice and zest brighten every bite, and the capers add salty umami to complement the decadent noodles. You can pair it with a protein like chicken or steak, or serve it as a vegetarian entree. In 30 minutes, you’ll have a restaurant-quality Italian meal the whole family will enjoy! If you love pasta, try my baked pasta bolognese or creamy pesto pasta.
Key Ingredient Notes
- Pasta – Long pasta, like spaghetti, linguine, or fettuccine, is best here to nicely coat in the sauce.
- Olive oil – Extra virgin olive oil is fine to use, but it’s not necessary. You can also use 3 tablespoons of butter if you prefer.
- Garlic – Always mince it fresh.
- Red pepper flakes – A little spice, optional to add if you don’t like heat.
- Capers – Tangy and vibrant in flavor, they pair with the silky lemon sauce nicely.
- Lemon – Used for the zest and the juice, always buy it fresh for the best flavor.
- Parmesan cheese – Buy it grated for the best cheesy flavor.
- Arugula – Peppery and zesty to compliment the capers. You can also use spinach or baby kale.
How to make lemon caper pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Reserve about 1 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1–2 minutes until fragrant. Stir in the red pepper flakes, if using.
Add the capers and about ½ cup of reserved pasta water to the skillet. Simmer for a couple of minutes to build flavor and start forming the lemon caper sauce.
Add the cooked pasta directly to the skillet and toss to coat. If needed, add more pasta water a little at a time to create a silky sauce.
Remove the pan from the heat. Stir in the lemon zest, lemon juice, and Parmesan. Toss until everything is well combined and glossy.
Add the arugula and toss again. Season with salt and black pepper to taste. Serve immediately.
Expert Tips:
- Don’t over-boil the pasta noodles. Make sure they are al dente, it’s key to having a pasta with lemon and capers that’s delicious in flavor and texture.
- Always use fresh lemon juice and zest. Never use the pre-bottled juice. This will change the flavor of the recipe. To preserve bright lemon flavor, add the fresh lemon zest off the heat along with Parmesan cheese.
- Stir in the cheese off the heat. If you add the cheese while the pan is on the stovetop, it will clump.
- Use a long noodle for this dish. You can use short pasta if that’s all you have, but long noodles are perfect for emulsifying into a silky sauce.
- Add some protein. Try adding grilled shrimp or chicken for a heartier meal if desired.
- Make it spicy. Add a pinch of red chili flakes for a little heat.
- Swap the greens. Not a fan of arugula? Try fresh herbs like parsley or basil for variety.
- To make this pasta dish more Mediterranean, add Kalamata olives, feta cheese, mushrooms, cherry tomatoes, or artichoke hearts.
Storage
Store any leftover pasta with lemon and capers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water until warmed through or microwave.
I don’t suggest freezing this lemon pasta since it will change texture once it thaws. This isn’t a recipe to make in advance either, it’s so quick to cook anyways, you’ll want to enjoy it fresh!
FAQs
If you aren’t a fan, we also love to use pine nuts or even add anchovies to the skillet. The anchovies will dissolve into the sauce and just add a nice salty flavor.
You don’t, but you definitely can if you’d like to remove some of the briny flavor.
Either work for this recipe, just be sure to taste before you season with more salt since capers are pretty salty on their own.
More easy pasta recipes
Lemon Caper Pasta
Ingredients
- 12 ounces spaghetti or linguine
- 3 tablespoons olive oil
- 3–4 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
- ¼ cup capers drained
- ½ cup reserved pasta water plus more as needed
- Zest of 1 lemon
- 2-3 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese
- 2-3 small handfuls of arugula
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1–2 minutes until fragrant. Stir in the red pepper flakes if using.
- Add the capers and about ½ cup of reserved pasta water to the skillet. Let it simmer for a couple of minutes to build flavor and begin forming the sauce.
- Add the cooked pasta directly to the skillet and toss to coat. If needed, add more pasta water a little at a time to create a silky sauce.
- Remove the pan from heat. Stir in the lemon zest, lemon juice, and Parmesan. Toss until everything is well combined and glossy. Add the arugula and toss again.
- Season with salt and black pepper to taste. Serve immediately.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store any leftover pasta with lemon and capers in an airtight container in the fridge for up to 3 days.
– Reheat in a skillet with a splash of water until warmed through, or in the microwave.
– I don’t suggest freezing this lemon pasta since it will change texture once it thaws. This isn’t a recipe to make in advance either; it’s so quick to cook anyway, you’ll want to enjoy it fresh!
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Tried this recipe?
Make sure to leave a recipe review below!
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Comments + Reviews