LEMON & PEPPER PASTA WITH A LEMONY WHITE WINE SAUCE
White wine, lemon juice, and capers bring to life a bright, crisp, and salty pasta sauce. The subtle lemon and pepper flavor of the pasta is brought out by this delicious sauce. Serve with chicken or fish and add a side of grilled asparagus for a gourmet style weeknight dinner.Category: Pasta
Servings: 4-6
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
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1lb Pappardelle
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1/4 Cup Shallot, minced
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1 Tbsp All Purpose Flour
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1 Cup White Wine
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1 Lemon, zested
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2 Tbsp Lemon Juice
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1 Tbsp Black Pepper
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1/2 tsp Roasted Garlic Sea Salt
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1 Tbsp Capers
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2 Tbsp Butter
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1 Tbsp Parsley, chopped
Directions:
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Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Set pasta aside.
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Meanwhile in a medium saute pan heat lemon oil over medium heat and saute shallot until soft- about 3-4 minutes.
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Add flour and cook roux, careful not to brown, about 2 minutes.
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Add white wine, lemon zest, lemon juice, tapenade, pepper, and salt. Cook until sauce thickens- about 5 minutes.
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Finish sauce with butter and capers.
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Add pasta to saute pan and toss until pasta is coated in sauce and dish is warm, about 1-2 minutes.
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Serve with fresh parsley.