Garlic Caper Pasta Recipe – Spinach Pasta with Broccoli & Peas

Last Updated on 2 months by Neha Deshmukh

Garlic Caper Pasta Recipe – Spinach Pasta with Broccoli & Peas

Hey everyone! I’m so excited to share this recipe with you. It’s a dish I stumbled upon when I was craving something bright, flavorful, and quick – and honestly, it’s become a weeknight staple ever since. This Garlic Caper Pasta with Spinach Pasta, Broccoli & Peas is seriously good, and I think you’ll love how easy it is to throw together.

Why You’ll Love This Recipe

This pasta is a winner for so many reasons! It’s ready in under 20 minutes, packed with veggies, and bursting with a tangy, garlicky flavor. The capers add a lovely salty pop, and the spinach pasta just elevates the whole dish. Plus, it’s easily adaptable to your preferences – more on that later! It’s a comforting, satisfying meal that feels a little bit fancy without any of the fuss.

Ingredients

Here’s what you’ll need to make this delicious pasta:

• 5 garlic cloves, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• ½ – 1 cup vegetable or chicken stock (depending on desired sauce thickness)
• A few capers, drained
• Juice of half a lemon
• Salt and pepper to taste
• 1 packet (around 400g) spinach gluten-free pasta
• 1 head of broccoli, cut into bite-sized florets
• ½ cup frozen peas
• A few cherry tomatoes, halved
• Parmesan cheese, for grating
• Oil for cooking

Ingredient Notes

Let’s talk ingredients for a sec! I love using spinach pasta in this recipe – it adds a beautiful color and a subtle earthy flavor. It’s also a sneaky way to get a little extra green into your diet!

Capers are key here, don’t skip them! They bring a briny, salty flavor that really balances the richness of the sauce. If you’re not a huge caper fan, start with a smaller amount and add more to taste.

You can use either vegetable or chicken stock for the sauce. Vegetable stock keeps it vegetarian, while chicken stock adds a little extra depth of flavor. I usually go with vegetable stock, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the garlic caper sauce. Melt the butter with a splash of oil in a pan over medium heat. Add the minced garlic and sauté until it’s golden brown and fragrant – about 2-3 minutes. Be careful not to burn it!
2. Sprinkle in the flour and stir constantly for about a minute to create a roux. This will help thicken the sauce.
3. Gradually add the stock, whisking continuously to prevent lumps. Bring to a simmer and cook for about 5 minutes, or until the sauce has thickened slightly.
4. Stir in the capers, lemon juice, salt, and pepper. Give it a taste and adjust the seasoning as needed. Set the sauce aside.
5. Now, cook the pasta! Bring a large pot of salted water to a boil. Add the spinach pasta and cook for 5 minutes. Add the broccoli florets and frozen peas and cook for another 3 minutes, or until the pasta and veggies are tender-crisp.
6. Before draining the pasta, reserve about 1 cup of the pasta water – this is liquid gold!
7. Drain the pasta and veggies and add them to a large bowl. Pour the garlic caper sauce over the top and mix well. Add a little of the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
8. Finally, top with grated parmesan cheese and serve immediately.

Expert Tips

• Don’t overcrowd the pan when sautéing the garlic. You want it to brown nicely, not steam.
• Reserving pasta water is a game-changer! It helps create a creamy, emulsified sauce that clings to the pasta.
• Taste as you go! Adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Swap the butter for olive oil and use a plant-based parmesan alternative.
• Gluten-Free Adaptation: This recipe already uses gluten-free pasta! Just double-check the label to be sure.
• Spice Level Adjustment: Add a pinch of red pepper flakes to the sauce for a little heat. My husband loves this!
• Quick Weeknight Meal Adaptation: Use pre-cut broccoli florets and pre-minced garlic to save even more time.

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with a simple side salad and some crusty bread for soaking up all that delicious sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

FAQs

What type of pasta works best with this sauce?

While I love spinach pasta, any short pasta shape will work well – penne, fusilli, or rotini are all great options.

Can I use fresh peas instead of frozen?

Absolutely! About ¾ cup of fresh peas would be a good substitute. Add them to the boiling pasta during the last 2 minutes of cooking.

Can this dish be made ahead of time?

The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat it before adding it to the pasta. However, I recommend cooking the pasta fresh for the best texture.

What is a good substitute for capers?

If you really dislike capers, you could try chopped green olives or a tablespoon of chopped pickles, but the flavor won’t be quite the same.

How can I adjust the lemon flavor in this recipe?

Start with the juice of half a lemon and add more to taste. A little lemon zest can also brighten up the flavor.

Is it possible to make this pasta dish without using any dairy?

Yes! Simply omit the parmesan cheese or use a dairy-free alternative.

Enjoy! I really hope you give this Garlic Caper Pasta a try. Let me know what you think in the comments below!