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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
12 ounce(s) penne pasta dried |
5 drop(s) olive oil |
2 tablespoon(s) butter |
1/2 cup(s) chicken broth |
1/4 cup(s) flour |
28 ounce(s) evaporated milk 2 (14 oz cans) |
1/2 cup(s) parmagiano reggiano grated |
2 whole(s) lemons zested & juiced |
1/4 cup(s) white wine |
1 whole(s) capers 4 oz jar |
Directions:
1. • Boil the penne, drain, rinse, and set aside.
2. • Drizzle a couple drops of olive oil over pasta to keep from sticking.
3. • Melt butter in skillet over medium heat.
4. • Add the white wine and the juice and zest from 2 lemons.
5. • Add the broth, flour, and milk and whisk constantly to incorporate the flour.
6. • Allow the sauce to thicken slightly and season with salt and pepper.
7. • Add the parmesano reggiano and capers and whisk constantly until the sauce thickens even more.
8. • Serve over penne pasta.
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