Lemon Pepper Pasta With Capers

1. 1

   Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saut pan over medium heat.

2. 2

   Stir frequently to keep the garlic from browning.

3. 3

   When the garlic is soft, add the broth and turn the heat to high.

4. 4

   Simmer until reduced by at least one half, and add the cream and capers.

5. 5

   Turn the heat back to medium and simmer until thick and syrupy. Taste and season.

6. 6

   Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes).

7. 7

   Drain and toss with a dribble of olive oil.

8. 8

   Pour the cream sauce over and toss.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.