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Pasta with Lemon and Capers

What you need: 

1 lemon, zested
2 lemons, juiced
2 teaspoons capers
1 teaspoon garlic powder
4 tablespoons olive oil
2 tablespoons prepared pesto
2 tablespoons margarine
16 ounces angel hair pasta
1 (15 ounce) can chickpeas, drained
vegan parmesan, to taste, optional

What you do: 

1. Whisk together the first 7 ingredients (through margarine) in a large serving bowl.
2. Meanwhile, cook the pasta according to package directions, drain and toss with sauce and chickpeas.
3. Reheat gently. Return to serving bowl. Serve with vegan parmesan, if desired.
This is great served with a loaf of sourdough vegan bread and a huge salad.

Preparation Time: 
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Really easy take on a sort of piccata. I used the zest of both lemons, more capers, and penne. Great with the parm.

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Thanks, this is such a staple, adding my thanks. This dish can show meat eaters that we don't actually sit down to just side dishes.  This is very very good.  I have made it with also artichokes, mushrooms and eggplant, sometimes all, sometimes only what I happen to have on hand.  I also use some lemon pepper, but with capers and lemon, this can be tricky. But it's good if I don't happen to have lemon.  Also I love to put black olives as a garnish on top sometimes going overboard on them.  Add a dolop of vegan sour creme, and voila, magic.   

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I wanted to say thanks again for this recipe. Since I found it, it's been a staple at my place, since I generally have all the ingredients on hand. I don't really measure anymore, and sometimes I throw in frozen peas or whatever else is around. I LOVE this stuff!

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I really loved this, as did my carnivorous husband and daughter.  Having thought I'd made plenty to leave some for lunch next day, both he and she went back for seconds so there was none left.  Like someone else, I had to use red pesto and it was great.  I also only juiced one lemon because the one I had was so big and produced lots of juice.  Can't wait to try it again with green pesto.  The only change I would make would be to add more capers next time.  Thank you so much for this.

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P.S. I used sundried tomato and basil pesto. =o)

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I was impressed by how fast and easy this recipe is! It takes seriously no time and is SO good! I packed it to go and ate it reheated and it was fabulous! I didn't measure everything out exactly in the recipe; I was just cooking for me, so I lessened all of the ingredients and eyeballed everything. Thumbs up. =o)

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