I got the idea for this from a dish I used to order at California Pasta Productions in Chico, CA when my husband and I lived there. If you ever get a chance to go, you will not be disappointed. They make fresh pasta daily, which you can even buy in bulk to take home.
I checked their current menu to find the name of the dish that inspired me, but sadly it isn’t listed anymore. If I can remember correctly theirs had pine nuts, but I decided to use capers instead, which paired really well with the lemon and cream. I will definitely be making this one again soon.
I decided to have steamed artichokes with our meal, so make sure to get those started ahead of time if you are planning to do the same; they take about 30-40 minutes to cook. More detailed instructions can be found here if needed.
Cook your spaghetti according to package directions. I chose spaghetti because there’s something so simple and rustic about it, but you could easily substitute your favorite.
Once your water has started to boil and you’ve added your pasta, heat olive oil in a skillet over medium heat. Add the garlic and capers and stir for about 30 seconds. Pour in the cream, salt, pepper, and Parmesan cheese; and heat until the cheese is blended together and the sauce has thickened slightly. The Parmesan will give it some texture, so don’t worry if it’s not completely smooth. Also, you don’t want the sauce to be too thick or it won’t mix with the pasta well. Finally, stir in the fresh lemon juice, making sure to blend well.
Wrapping it Up
By this time your pasta should be done or just about. Drain the pasta, reserving about 1/4 cup of the pasta water. Pour the reserved water back in with the pasta and mix with the alfredo sauce (this keeps the noodles from sticking). Top with fresh basil and parsley and enjoy!
2 tsp Olive oil
1 garlic clove, minced or finely diced
1 Tbs capers
1 cup heavy cream
1/2 cup grated Parmesan cheese
Coarse salt and pepper (1/2 tsp each)
Juice from 1 small lemon (mine was about the size of a lime)
1/2 lb spaghetti (dry)
Fresh basil and parsley for garnish – roll the parsley up with the basil leaves (like a little basil burrito)
and cut into thin strips
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