Pasta Piccata is perfect for a quick and easy weeknight dinner!
This one-pot dish of linguine tossed in an Italian-American sauce with zesty lemon, creamy butter, and briny capers is simple, satisfying, and on the table in 20 minutes or less!
Summer sports are in full swing here!
Between early practices, late practices, and the sporting events themselves, it seems like we’re going full speed all the time lately.
It is good to be busy but that also means that dinner prep and cooking time can be tight some days.
I like this pasta recipe for several reasons:
- It’s easy to make.
- No fussy or complicated steps.
- Ingredients are simple and inexpensive.
- Start to finish time is 20 minutes or less.
Garlic Spaghetti is another good one for days like these.
Ingredients for Pasta Piccata
- 16 ounces linguine
- 4 tablespoons vegan butter
- 2 teaspoons garlic, minced
- 1 tablespoon capers
- 1/2 cup vegetable broth
- 3 tablespoons lemon juice
- 1/2 cup vegan Parmesan cheese
- Salt, to taste
- Ground black pepper, to taste
How to Make Pasta Piccata
STEP ONE: Cook the linguine according to package directions, reserving 1 cup pasta cooking water. Drain linguine and set aside.
STEP TWO: Into the pot used to cook the pasta, over medium heat, add butter. When the butter is melted, add the garlic. Cook for 1 minute, stirring frequently.
STEP THREE: Add the capers, vegetable broth, lemon juice, and 1/2 cup of the reserved pasta cooking water. Cook for 2 minutes, to heat through. Adjust seasoning to taste with salt and pepper. Remove the sauce from heat.
STEP FOUR: Stir in the cooked fettuccine and Parmesan cheese, then serve.
More Quick and Easy Pasta Recipes You’ll Love!
- Vegan Sausage and Peppers Pasta
- Pesto Rigatoni
- Garlic Spaghetti
- Spaghetti with Brussels Sprouts and Bread Crumbs
- Creamy Vegan Mac & Cheese
Pasta Piccata
Ingredients
- 16 ounces linguine
- 4 tablespoons vegan butter
- 2 teaspoons garlic minced
- 1 tablespoon capers
- 1/2 cup vegetable broth
- 3 tablespoons lemon juice
- 1/2 cup vegan Parmesan cheese
- Salt to taste
- Ground black pepper to taste
Instructions
- Cook the linguine according to package directions, reserving 1 cup pasta cooking water. Drain linguine and set aside.
- Into the pot used to cook the pasta, over medium heat, add butter. When the butter is melted, add the garlic. Cook for 1 minute, stirring frequently.
- Add the capers, vegetable broth, lemon juice, and 1/2 cup of the reserved pasta cooking water. Cook for 2 minutes, to heat through. Adjust seasoning to taste with salt and pepper. Remove the sauce from heat.
- Stir in the cooked fettuccine and Parmesan cheese, then serve.
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