By The pasta-bilities when you’re having pasta for dinner are endless! This Easter was a little different being at home for my family, but we definitely made the best of it and enjoyed every bite of this cozy meal. This fresh and light lemon caper linguine with asparagus and sun-dried tomatoes dish came out better than expected, made with simple ingredients that my family already had at home. She wasn’t my Grandmom’s famous Easter stuffed shells, but she’ll do 🍝 😍
You really can use any type of pasta to make this meal, but I just happened to have linguine at home! Let me know if you try this easy and delicious recipe out the next time it’s pasta night.
Lemon Caper Linguine with Asparagus and Sun-Dried Tomatoes
Ingredients: (serves 2-3)
1 box linguine of choice (Banza chickpea linguine used here)
1 can sun-dried tomatoes (I used Roland’s brand with extra virgin olive oil, but you can use whatever kind you like! Just add your own olive oil to taste.)
Fresh asparagus spears
1 3.5 oz jar of capers (I used the 365 organic brand from Whole Foods)
1/2 lemon to squeeze
Cilantro and lemon slice for garnish
Instructions:
1. Cook linguine according to package instructions.
2. While pasta is cooking, add sun-dried tomatoes, asparagus, and capers to a pan over medium heat. If your sun-dried tomatoes come in oil like mine did, no need to add extra olive oil here!
3. Transfer your cooked pasta to the pan of veggies and toss all together. Squeeze 1/2 lemon and coat evenly.
4. Add cilantro and a fresh lemon slice for garnish and enjoy!
