Lemon Pepper Pasta With Capers - cooking recipe

Ingredients

3 large garlic cloves, minced
1 lemon, zest of
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth or 1 cup vegetable broth
1/4 cup cream
1/4 cup capers
salt & freshly ground black pepper, to taste
8 ounces pappardelle pasta (Traders Joes Lemon Pappadelle Pasta)

Preparation

Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saut pan over medium heat.
Stir frequently to keep the garlic from browning.
When the garlic is soft, add the broth and turn the heat to high.
Simmer until reduced by at least one half, and add the cream and capers.
Turn the heat back to medium and simmer until thick and syrupy. Taste and season.
Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes).
Drain and toss with a dribble of olive oil.
Pour the cream sauce over and toss.
Serve immediately.