Lemon Caper Pasta
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This lemon caper pasta is so good and full of Mediterranean flavor. The recipe combines chewy pasta with a light and fresh sauce made with lemon, briny capers, garlic, parmesan and herbs.
And it’s ready in 15 minutes.
Summer is not even officially arrived yet, but it’s so nice here in London. And when it comes to these long warm days I really want simple meals that are full of fresh flavors.
Today I’ve got this quick lemon caper pasta, another easy dinner recipe that is great for spring, for summer, for busy weeknights or for when you just want something filling, tasty and ready in no time.
You can use any short or long pasta shape here. You can also use more garlic, lemon or parmesan and really control the flavor based on your preferences.
This dish only needs a handful of staple ingredients like fresh lemons and convenient capers packed with a tangy, savory flavor in every bite.
And everything comes together super fast.
It all starts with olive oil and garlic and we add the rest of the ingredients to the skillet and we toss until smooth. Then the rest is pretty quick as well. Boil the pasta and toss it in the skillet with the creamy lemon caper sauce.
To finish things off, add in a sprinkling of fresh herbs, such as parsley, basil or thyme. And more parmesan, that brings everything together and tastes so delicious as always.
I already see this pasta with capers and lemon becoming a weeknight staple around here. I plan to add fresh cherry tomatoes or olives from time to time too. That will be scrumptious!
List of the ingredients
- Pasta
- Lemon zest and juice
- Capers in brine
- Garlic
- Extra virgin olive oil
- Butter
- Parmesan cheese
- Fresh herbs
- Salt, pepper & chili flakes
How to make Lemon Caper Pasta
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Cook your pasta until al dente and make the lemon caper sauce.
- Sauté garlic and chilli flakes in olive oil until fragrant.
- Stir in the capers, herbs, lemon juice and zest, parmesan and pasta water.
- Add the butter and toss until combined and smooth.
- Drain the pasta and add it to the skillet.
- Taste and adjust the seasoning.
- Serve with a sprinkle of fresh herbs and a handful of parmesan to top it off. Enjoy.
Recipe notes
Lemon caper pasta ingredients
Pasta: of course! I used a fun, curly pasta shape here, and we loved it. But any good-quality pasta shape like spaghetti, penne, fusilli works too.
Garlic, chilli flakes, and fruity extra virgin olive oil: use more garlic if you wish and cook in olive oil to enhance the aromatic flavor. I love to add some chilli flakes too (aka red pepper flakes) for a touch of heat.
Capers: I used capers in brine because capers packed in salt are a little too salty to be used here.
Lemon: juice and zest to add plenty of bright flavor to this caper pasta recipe.
Herbs: don’t skimp on the fresh herbs. I used parsley and thyme, but basil, dill, chives also work instead.
Parmesan: parmesan brings a nutty, savory flavor and makes the lemon caper pasta sauce delicious.
Salt & pepper: don’t forget to salt your pasta water so it imparts flavor too.
What to serve with white Lemon caper pasta
- I think that a light side like this carrot salad or lettuce salad would be perfect.
- To add plant-based protein to the meal, make a quick chickpea salad, white bean salad, or lentil tabbouleh.
More quick pasta recipes?
You’ve got to the right place! This terrific collection of 13 Super Quick Pasta Recipes ready in less than 15 minutes is for you! But since I’m obsessed with pasta, you might want to check out these vegan pastas, Italian pasta recipes, penne pasta recipes or meatless pastas for more cooking inspirations!
- Pasta with artichokes
- Spinach pesto pasta
- Creamy tomato pasta
- Mushroom ricotta pasta
- White wine pasta
- Creamy spinach tomato pasta
Lastly, I hope you’ll love this easy lemon caper pasta, and if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Lemon Caper Pasta
Ingredients
Pasta
- 8oz (220 grams) Pasta (long or short pasta shape)
Lemon Caper Sauce
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup (30-40 grams) capers in brine
- 1 large lemon, juice and zest
- 2-3 tablespoons fresh herbs (parsley, thyme…)
- ½ cup (120 ml) pasta water
- ¼ cup (30 grams) grated parmesan cheese, plus more to serve
- 1 tablespoon butter, to finish the sauce
Instructions
Pasta
- Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.
Lemon Caper Sauce
- In a large skillet over medium heat, heat the olive oil. Add the garlic, chili and cooks for a couple of minutes until it smells good.
- Add the lemon zest, lemon juice, herbs, Parmesan cheese, pasta water (½ cup might seem a lot, but it's enough to combine everything) and stir until smooth. Bring the sauce to a simmer, reduce the heat, add the butter and stir until melted and the sauce looks creamy and smooth.
- Drain the pasta, add it to the skillet and toss until well coated. Serve with an extra sprinkle of fresh herbs, parmesan cheese to finish off and a drizzle of extra virgin olive oil to add extra flavor, if desired.
This looks delicious! Lemon caper is one of my favorite comninations.
Glad you you like it, Kathleen! : )
Thank you. x
Fixed this twice this week – it’s almost like a very simplified piccata sauce which is my favorite.