Lemon and Caper Spaghetti
This quick pasta dish has such a lovely fresh taste, is really quick to do with minimal ingredients, but ALL the taste. I used gluten free pasta, to make the dish GF.
10 Ingredients or less – 30 minute meal – Stove top meal
Equipment
- Two pans. One for boiling spaghetti, frying pan or shallow pan for sauce.
Ingredients
- 200 g Cherry Tomatoes
- 1 Lemon (juice and zest)
- 2 servings of Spaghetti
- 100 g Capers plus the water from the jar
- 1 onion peeled and finely chopped
- 2 cloves of Garlic peeled and chopped
- 1 tablespoon of olive oil
- Fresh basil leaves optional
Instructions
- Cook the pasta according to the instructions.
- Place the onion and garlic in a pan over a medium heat, with a drizzle of olive oil and a pinch of salt. Mix well and cook for 5-10 minutes until soft.
- Once soft, add the capers, caper water, lemon zest, lemon juice and tomatoes ( I halved mine)
- Cook everything together for a further 10 minutes until the juice begins to bubble.
- Topped with fresh basil if available.
- Stir through the pasta and enjoy!
Nutrition
Calories: 137kcalCarbohydrates: 18gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1399mgPotassium: 407mgFiber: 5gSugar: 6gVitamin A: 571IUVitamin C: 59mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!
