• Spaghetti with Capers, Garlic, and Lemon

    Weekly Recipe: 

    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

  • Olive Tapenade

    1 cup pitted Kalamata olives
    1 canned sardine fillet
    2 tablespoons fresh lemon juice
    1/2 tablespoon capers
    2 cloves garlic
    1/4 cup olive oil
    1/4 teaspoon sugar (optional)

    Blend all ingredients in a food processor or blender until pureed.

    Nutrition info per serving (4 to 6): 160.4 calories; 15 g fat; 0.7 g saturated fat; 2.8 mg cholesterol; 0.6 g protein; 6.1 g carbohydrates; 0.1 g fiber; 712.9 mg sodium