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.
- 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.