Lemon Pasta With Capers Recipe - Cooking Index
1/2 | Lemon pasta or | |
6 oz | 170g | Uncooked spaghetti |
2 | Garlic - crushed | |
1/2 cup | 99g / 3.5oz | Margarine or butter |
1/2 cup | 118ml | Dry white wine or apple juice |
2 tablespoons | 30ml | Capers |
1 tablespoon | 15ml | Lemon juice |
1 tablespoon | 15ml | Chopped fresh or |
1 teaspoon | 5ml | Dried basil leaves |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Freshly ground pepper |
2 tablespoons | 30ml | Chopped fresh parsley |
Cook pasta as directed in recipe or on package; drain. Cook garlic in margarine in 1-quart saucepan over medium heat until garlic is golden brown; remove garlic and discard. Stir in wine, capers, lemon juice, basil, salt and pepper. Heat just until hot. Toss with hot pasta. Sprinkle with parsley.
Source:
Betty Crocker's Cookbook
Average rating:
10 (1 votes)
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