Lemon Cream Spaghetti with Peas and Capers

This is a recipe I put together when I was in my last year of college and wanted to use every ounce of whatever I had in my fridge before having to resort to microwave mac and cheese.

While I make a pretty soignée mac and cheese, I have to say this dish is (almost) better. The lemony sauce with the tangy capers is the perfect bite. 

**Feel free to click on the red links for photo references**

Recipe makes approx. 2 servings 


  • 1/3 cup onion, minced
  • 1 large clove garlic, grated
  • 1 tsp butter
  • 1 tsp olive oil
  • 2 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 cup half and half
  • 1/3 cup peas
  • 2 tbsp pickled capers
  • 2 cups cooked spaghetti
  • 2 cups pasta water (reserved from after pasta is cooked)
  1. In a pot, cook spaghetti 1 minute less than instructed on the box. Reserve approx. 1 cup of the pasta water for later.
  2. In a pan, add oil and butter, onion and garlic on medium heat and cook for approx. 3 minutes until soft and fragrant.
  3. Add lemon zest, salt, sugar and half and half. Cook for another 3 minutes before adding peas, capers and lemon juice.
  4. Add pasta and half a cup of pasta water and let cook until sauce reduces. Add additional pasta water if sauce over reduces or becomes dry.
  5. Garnish with lemon zest before serving and enjoy 🙂

IMG_8671 copy.jpg

One Comment

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  1. Rhonda McBallister December 3 — 12:40 am

    You know it’s a special day when your favorite food blogger posts the exact same dish that you made for lunch. Honestly, what in the heck is going on?
    The only thing that was different in my dish, is that instead of peas, I used Brussel sprouts. And instead of cooking the spaghetti for one minute less than instructed on the box, I cooked it for 3 hours longer. And instead of spaghetti I used turnips.

    I highly recommends this dish to ANYBODY who loves pasta, and anyone who loves the people of Italy. My god my mouth is watering right now.


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