A garlicky, lemon caper pasta topped with toasted almonds and parmesan cheese. This lighter pasta feels fancy, but is an easy throw-together dinner!
This lemon caper pasta is your new best summer friend.
It’s light. It’s lemony. It’s got all the best-of-the-best ingredients, including browned garlic, bright lemon zest, zingy capers, parmesan cheese, and let’s not forget the toasted almonds for that little bit of crunch.
It’s basically all the summer things you can think of – light, bright, fresh, filled with sunshine… Okay, I can’t promise actual sunshine on the ingredient list, but I’m pretty sure lemon zest and juice are just as good as edible sunshine. 😉
I typically allocate pasta to the fall/winter-comfort food category. (Prime example? Garlic shrimp fettuccine alfredo with ALL the cream.) But this pasta is not your average pasta dish. The olive oil, lemon juice, and parmesan cheese create a super flavorful sauce that just coats the noodles but does NOT weigh it down like a traditional marinara. It’s like a creamy lemon garlic sauce without the cream.
Another bonus is that this dish is filling, feels fancy without requiring the work of fancy, AND is vegetarian and easily adaptable for vegans. (Serve cheese on the side for those that want it and leave it out for those that don’t!)
If you’re looking to round out the meal, here are some side ideas:
- A caesar salad to keep things light! (Buy a bag if you want extra easy.)
- Some easy, no knead bread if you don’t care about keeping things light and want allllll the carbs.
- Roasted green beans. (Toss with olive oil, salt, and pepper and roast in a 425 degree oven for 20-25 minutes).
Also. Don’t forget dessert. 😉