Lemon Butter Pasta with Artichokes and Capers
Lemon Butter Pasta with Artichokes and Capers is a lacto ovo vegetarian side dish. This recipe makes 4 servings with 435 calories, 8g of protein, and 25g of fat each. For 98 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 62 people have tried and liked this recipe. Head to the store and pick up shallots, spaghetti pasta, lemon zest, and a few other things to make it today. It is brought to you by The Shiksan in the Kitchen. From preparation to the plate, this recipe takes around 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. If you like this recipe, you might also like recipes such as Lemon Chicken With Artichokes and Capers, Crispy Chicken Stew With Lemon, Artichokes, Capers, and Olives, and Lemon Pepper Pasta With Capers.
Servings: 4
Ingredients:
Large sauteuse or sauce pan
6 tbsp butter
3 tbsp capers, rinsed
1/2 tsp crushed red pepper, optional (adds spice)
2 tbsp extra virgin olive oil
5 tbsp lemon juice, or more to taste
2 tsp lemon zest
3 tbsp chopped parsley, divided
Heaping 1/4 tsp salt, or more to taste
1/4 cup shallots, minced
8 oz angel hair (capellini) or spaghetti pasta
8 oz (about 2 cups) quartered artichoke hearts, frozen, canned or steamed till tender
Equipment:
sauce pan
frying pan
Cooking instruction summary:
Cook pasta according to package directions. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve.Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and cook until a sauce develops. This will happen quickly. Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter. Add additional butter, salt and lemon to taste, if desired.Serve hot and garnish with remaining fresh chopped parsley.
Step by step:
1. Cook pasta according to package directions. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat.
2. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve.Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and cook until a sauce develops. This will happen quickly.
3. Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter.
4. Add additional butter, salt and lemon to taste, if desired.
5. Serve hot and garnish with remaining fresh chopped parsley.
Nutrition Information:
covered percent of daily need
