Lemon Caper and Garlic Spaghettini
- 8 oz. spaghettini
- 2 Tbsp. extra virgin olive oil
- 2 tsp. minced garlic
- 1 Tbsp nonpareil capers
- 1 medium lemon, juiced
- 1/4 tsp. lemon zest, if desired
- salt, to taste
Cook pasta al dente according to pasta directions and drain.
Heat olive oil in a large skillet over medium heat, cook garlic and capers, while stirring, for about 45 seconds, stir in lemon juice, stir in pasta and toss to coat and heat completely. If pasta seems clumpy drizzle with an additional teaspoon of olive oil and toss, season to taste with salt and serve.
By Deeli from Richland, WA
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