Lemon Pasta; Pasta al Limone with Capers
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Pasta al Limone is a lemon flavored pasta sauce made with olive oil, lemon juice and zest with a parmesan cheese tossed with capers.
This light and refreshing pasta al limone recipe is one that I call versatile. It can be served alone as the main dish or serve as a side dish with chicken or fish. And, typically almost any type of pasta can be used; spaghetti, linguine, fettuccine, or even one of my favorites, bucatini.
Making pasta al limone is rather a simple recipe. Initially cook pasta al dente. Then make the pasta sauce by combining olive oil, lemon zest, lemon juice and cook over medium heat. Then add the al dente pasta to the limone sauce and continue cooking over medium heat and add capers. The pasta will continue cooking and no longer will be al dente.
What is al dente pasta?
The meaning of al dente pasta is pasta that is cooked but not fully cooked. Meaning it’s not crunchy nor is it soft enough to cut easily with a fork. Pasta cooked to an al dente state is firm but not hard. It is probably about one minute shy of being done.
Something About Jett’s Kitchen
Welcome to a new section I am launching in my recipes, “Something About Jett”. This is the very first one and I hope you enjoy reading it. I have never shared this about myself in writing nor do I even talk about it but there are actually “three Jett’s Kitchens”. What does that mean? It means you can find me cooking out of three different kitchens. Jett’s Kitchen originated out of the kitchen in Kansas. If I’m not in my Kansas kitchen I can be found in one of my two “Getaway Kitchens”!
My first getaway kitchen is a 5-hour drive from my Kansas kitchen and is located in Southern Missouri Ozarks. My other getaway kitchen is a traveling kitchen. A traveling kitchen you ask? Yes! When we go traveling in our RV you can find me cooking there too. We once traveled to Florida for Thanksgiving. I cooked the entire Thanksgiving meal in the RV including the turkey! It was just me and my husband and our three little dogs. It was awesome! Never thought a turkey could be cooked in a microwave (lol) a convection microwave/oven that is 😉. Anyway, that’s a little about me and my kitchen(s). So, if you see photos of me in different settings on my blog that’s why. Just doing my thing cuz we all need to eat! Love Always, Jett ❤️❤️❤️
Lemon Pasta al Limone with Capers Recipe
Pasta al Limone Ingredients
- 8 ounces Pasta of choice prepared al dente (spaghetti, linguine, fettuccini or bucitini)
- water for boiling pasta
- 1 teaspoon salt
- 4 Tablespoons extra virgin olive oil
- 2 lemons (juice and zest)
- 1/2 cup pasta water
- 1 cup Parmigiano Reggiano cheese freshly grated
- 2 Tablespoons capers
Instructions
Prepare Lemons
Using a microplane zest one lemon. Then slice lemons in half. Juice lemons using a wooden citrus reamer and set aside.
Prepare Pasta
In a large pot bring water to a boil. Add pasta, salt and one of the lemons that has been juiced. Cook pasta until al dente. Once the pasta reaches al dente status remove pot from heat and set aside.
Prepare Sauce
In a medium to large skillet add extra virgin olive oil and place over medium heat. Then add lemon zest and half of the lemon juice and cook for about one minute stirring constantly. Then add pasta using kitchen tongs (just lift the pasta with the tongs and transfer to the skillet). Stir ingredients together and add the remaining lemon juice, 1/2 cup of the pasta water and grated cheese. Continue cooking and add capers while stirring over medium heat until the mixture becomes creamy. Serve immediately and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING LEMON PASTA; PASTA AL LIMONE WITH CAPERS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Lemon Pasta; Past al Limone with capers
Pasta al Limone is a lemon flavored pasta sauce made with olive oil, lemon juice and zest with a parmesan cheese tossed with capers.
Ingredients
- 8 ounces Pasta of choice prepared al dente (spaghetti, linguine, or fettuccini)
- water for boiling pasta
- 1 teaspoon salt
- 4 Tablespoons extra virgin olive oil
- 2 lemons (juice and zest)
- 1/2 cup pasta water
- 1 cup Parmigiano Reggiano cheese freshly grated
- 2 Tablespoons capers drained
Instructions
-
Prepare Lemons
Using a microplane zest one lemon. Then slice lemons in half. Juice lemons using a wooden citrus reamer and set aside.
-
Prepare Pasta
In a large pot bring water to a boil. Add pasta, salt and one of the lemons that has been juiced. Cook pasta until al dente. Once the pasta reaches al dente status remove pot from heat and set aside.
-
Prepare Sauce
In a medium to large skillet add extra virgin olive oil and place over medium heat. Then add lemon zest and half of the lemon juice and cook for about one minute stirring constantly. Then add pasta using kitchen tongs (just lift the pasta with the tongs and transfer to the skillet). Stir ingredients together and add the remaining lemon juice, 1/2 cup of the pasta water and grated cheese. Continue cooking and add capers while stirring over medium heat until the mixture becomes creamy. Serve immediately and enjoy!
