Lemon pasta with capers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Recipe lemon pasta or | |
| 6 | ounces | Uncooked spaghetti |
| 2 | 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 |
Directions
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.