Spaghetti with Capers, Garlic, and Lemon

Weekly Recipe: 
NonWeekly

8 ounces spaghetti

3 tablespoons olive oil

4 cloves garlic, sliced

2 tablespoons capers

1 tablespoon lemon juice

1 teaspoon grated lemon zest

pinch hot red pepper flakes

1/3 cup chopped fresh Italian parsley

1/4 cup grated Parmegiano Reggiano

Cook spaghetti according to package directions. Drain. Meanwhile, heat olive oil in large skillet over medium-low heat. Add garlic and sauté one minute. Stir in capers, lemon juice, lemon zest, zest, hot pepper, and parsley. Remove from heat. Add pasta to pan. Toss well. Add Parmesan to pasta and toss again. Makes 4-6 servings.

Recipe provided by TruRoots Ancient Grain Pasta