Lemon Parmesan Pasta

I am back from the wedding and birthday vacation extravaganza so regularly scheduled posts will now resume. Someone asked about the cupcakes from the wedding and whether or not I made them, no I did not. They come from a fancy cupcake place called Sprinkles. They are based out of Beverly Hills but we got a store here in Arizona. Cupcakes are all the rage these days apparently!

I love pasta as you may have figured out. I also love meals I can make quickly after work. This is a perfect pasta dish for a busy night.




The sauce requires no cooking, just toss it with the cooked pasta.




First thing, get your water boiling.




Grab some pasta, I prefer angel hair.




Get your lemon and a zester or grater.




You want to be sure to just get the yellow part of the lemon, not the white part, it is bitter.




grab some capers, I am really beginning to love these little guys. they pack quite a bit of flavor into those tiny flower buds. (you can see the SO preparing his boca burger behind the capers)




anything tastes better with cheese.




I used my lime squeezer to rinse the capers.




you will also need some tasty olive oil. please note the SO behind eating his own dinner while watching some baseball.




Cook the pasta and then add the capers, cheese and olive oil. I also added dried parsley. Give it a toss. be careful about adding any salt to the pasta because the capers are already salty and you don't want to over season.




I hope this helps get dinner on the table on a busy weeknight for you!