Garlic Butter Lemon Caper Linguine

This is one meal that’s light, refreshing and incredibly flavorful! The garlic butter lemon caper sauce made for this recipe has some similarities to the one I made for my Roasted Salmon & Broccoli dish. The difference is that this sauce incorporates delicious capers and chicken broth for a looser consistency that goes well with pasta. Preferably, linguine!

Everything about this dish is bursting with flavor. It also makes for AMAZING leftovers (I feel like the flavor gets better and stronger as the time passes). And the best part is that it can be served hot or cold depending on your preference. Other than the amazing sauce, this pasta dish is also filled with fresh zucchini, savory onions and tasty bell peppers. The sauce, pasta and vegetables are prepared separately and then mixed all together for an unforgettable combination.

I also like to top it with Parmesan cheese for a scrumptious lemony, capery, buttery pasta dinner! This was a popular dish among the family and even the kids gobbled it up without issue! I hope your family will enjoy it as well. Read on for the full recipe for this Linguine with Garlic Butter Lemon Caper Sauce.

CHECK OUT THESE DELICIOUS PASTA RECIPES NEXT!

1. Bacon Pesto Pasta
2. Mexican Street Corn Pasta Salad
3. Creamy Chicken & Bacon Pasta

Linguine with Garlic Butter Lemon Caper Sauce

Course: Main Course, Pasta u0026amp; NoodlesDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

475

kcal

The title says it all! This pasta dish is bursting with the most amazing garlic butter lemon caper flavor! Serve hot or cold with Parmesan cheese for an unforgettable dinner.

Ingredients

• 16 oz linguine

• ½ bell pepper, chopped

• 1 small onion, chopped

• 2 Zucchinis, sliced

• 1 Tbs olive oil

• ½ tsp garlic salt

• ¼ tsp black pepper

• ¾ cup butter

• 5 cloves garlic, minced

• ¾ cup chicken broth

• 2 Tbs lemon juice

• 3.5 oz jar of capers

• 2 Tbs finely chopped parsley

• Shredded or grated Parmesan for serving

Directions

• Cook pasta in boiling water until ALMOST al dente (still slightly firm/undercooked) 
• In a large skillet, add the 1 Tbs olive oil, chopped onions and chopped bell peppers. Heat on medium until fragrant 
• Add the zucchini, garlic salt and black pepper. Mix and cook for about 5-7 more minutes until zucchinis are softened 
• While the veggies are cooking, start preparing the sauce in a separate small pot. Melt the butter in the pot on medium heat and then add the minced garlic. Whisk 1-2 minutes 
• Add broth and let simmer 2 minutes. Then add the lemon juice, mix well and let it come to a boil 
• Set heat to a low simmer for 5 minutes, stirring occasionally 
• Drain the capers, then add them to the sauce 
• Finally, mix all the ingredients including the cooked veggies, cooked pasta, chopped parsley and sauce all together in the large skillet (make sure heat is off at this point). Stir until everything is well coated with the sauce 
• Sauce will look a little watery but don’t worry, it will thicken as it cools and is absorbed by the pasta 
• This dish can be served hot or cold! Top with Parmesan cheese as desired! ​

Notes

• Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.