Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::6
Ingredients
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1 pound rotini pasta, or any pasta
5 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 teaspoon chicken bouillon paste, (such as Better than Bouillon® Roasted Chicken Base)
1 lemon, juiced
2 tablespoons finely chopped fresh parsley
3 tablespoons capers
salt and freshly ground black pepper to taste
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Reserve 1/2 cup pasta water. Drain pasta and set aside.
Melt 1 tablespoon butter in a skillet over medium heat. Add garlic; fry until fragrant, about 1 minute. Add remaining butter and melt, then sprinkle in flour. Whisk to combine; cook for about 1 minute.
Whisk chicken soup base into reserved pasta water; pour into skillet. Whisk to make a smooth sauce. Whisk in lemon juice, 1 tablespoon at a time, to taste. Stir in parsley and capers. Season with salt and pepper. Allow to simmer until sauce thickens, about 2 minutes.
Toss sauce with drained pasta.