Ingredients

• 1 pound rotini pasta , or any pasta
• 5 tablespoons unsalted butter
• 2 cloves garlic
• 1 tablespoon all-purpose flour
• 1 teaspoon chicken bouillon paste
• 1 lemon , juiced
• 2 tablespoons fresh parsley
• 3 tablespoons capers
• salt and freshly ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Toss sauce with drained pasta.

Nutrition per serving