Lemon, Caper and White Bean Pasta

lemon, caper and white bean pasta

After the Holiday season, when bellies are full and wallets are empty, the best solution for meals comes right from your pantry. This quick dish is light and uses ingredients that are easy to find and usually on-hand. Add a bit of cooked shrimp or grilled chicken with the beans for heartier fare.

Hands-On Time: 5 minutes
Ready In: 10 minutes
Yield: Serves 4 (for a light lunch)
Cost per serving: 75 cents

8 ounces angel hair pasta
1 large lemon, zested and juiced (2 teaspoons zest and 1/4 cup juice)
1 teaspoon garlic pepper
2 Tablespoons capers - rinsed well
1 (15 ounce) can cannellini beans, rinsed and drained
3 Tablespoons unsalted butter
Salt to taste


  1. Cook pasta in several quarts of boiling water until al dente. Angel hair only takes 4-5 minutes to cook. Drain, set aside and keep warm.
  2. Heat butter in a small saucepan over medium heat. Add lemon juice, zest and garlic pepper. Stir and cook until bubbling.
  3. Stir in beans and capers and heat through briefly. Salt as desired. Toss with pasta and serve.

See more recipes from Anne Coleman (aka Short Order Mom).

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