cooking · Dinner

Lemon-Garlic Spaghetti


Simple can be so satisfying. Capers and lemon juice give it a bite, the cultured cream cheese smooths it out. Yet, unlike a plate of Alfredo pasta, it is still light enough in taste that you don’t feel like a stuffed pig after. Just enough richness, but without the heavy cream.

Lemon-Garlic Spaghetti


  • 2 large lemons, finely zested and juiced (¼ cup needed)
  • 16 ounces spaghetti (gluten-free or regular)
  • ¼ cup unsalted butter (or olive oil)
  • 1 large sweet onion, diced
  • 4 garlic cloves, minced
  • ½ cup milk
  • ¼ tsp ground black pepper
  • 8 ounces cream cheese
  • 2 Tbsp capers, rinsed and drained
  • 2 large roma tomatoes, chopped
  • Grated Parmesan cheese
  • 2 Tbsp parsley, fresh or dried


Bring a large pot of salted water to boil, cook spaghetti as directed and drain.

Meanwhile, heat a large skillet over medium-high, melt butter, saute onions  until tender. Add in garlic and half of the lemon zest, saute for a minute or two.

Reduce heat to medium, stir milk, pepper and cream cheese, stirring until cream cheese melts. Stir in capers and lemon juice, take off heat.

Add hot spaghetti, tomatoes, a handful of Parmesan cheese, remaining lemon zest and parsley, toss until coated. Add more cheese as desired.

Serves 4 to 6.

2 thoughts on “Lemon-Garlic Spaghetti

  1. This looks good – and I have almost everything in my house right now. I even have a jar of capers! I might sub out a bell pepper for the tomatoes though – then I only have to buy lemon! We trying to use up everything we have and not doing any big grocery trips in preparation for the big move. I have tons of pasta and will be using that very regularly.

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