Lemon pasta with capers

Yield: 6 servings

Measure Ingredient
½ \N Recipe lemon pasta or
6 ounces Uncooked spaghetti
2 \N Cloves garlic; crushed
½ cup Margarine or butter
½ cup Dry white wine or apple juice
2 tablespoons Capers
1 tablespoon Lemon juice
1 tablespoon Chopped fresh or
1 teaspoon Dried basil leaves
½ teaspoon Salt
½ teaspoon Freshly ground pepper
2 tablespoons Chopped fresh parsley

Cook pasta as directed in recipe or on package; drain. Cook garlic in margarine in 1-quart saucepan over medium heat until garlic is golden brown; remove garlic and discard. Stir in wine, capers, lemon juice, basil, salt and pepper. Heat just until hot. Toss with hot pasta. Sprinkle with parsley. 6 SERVINGS (ABOUT ¾ CUP EACH); 260 CALORIES PER SERVING.

Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0l.

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