Mediterranean Lemon Caper Pasta

This is a fresh and light pasta Mediterranean pasta with capers, lemon and mint.  You can add feta cheese if you like.


*Vegetarian if you add Feta

*Low in Cholesterol

Makes 6-8 servings


4 tablespoons olive oil

2 tablespoons minced garlic

1 package Yves Meatless Ground

1/2 cup chopped onion

1 pint cherry tomatoes, sliced

1/2 cup white wine

1/2 lemon, juiced

1 small container capers, drained

1/2 cup mint leaves

salt and fresh ground pepper

1 package pasta noodles


In a large sauce pan, heat the olive oil over medium heat and saute the onion, garlic and meatless ground crumbles.  Add a little water if needed to keep the mixture from sticking to the pan.  When the onions soften add the tomatoes, capers and wine.  Simmer for 5 minutes or until the tomatoes are cooked and the wine had cooked down.  Add the mint leaves and lemon juice.  Salt and pepper to taste.  Turn off the heat until the pasta noodles are almost cooked.

In a separate pot, bring water to a boil and cook the pasta noodles.  When the pasta is almost done add one 1.5 cups of the pasta water to the "meat" sauce and bring back to a simmer.

Drain the noodles and put back in the pot.  Pour the meat sauce over the pasta and mix together.  If you are adding feta do so at this time.

Plate and serve.

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