Pasta With Lemon And Capers RecipeTagged in Vegetarian
Whisk together the first 7 ingredients in a large serving
bowl. Meanwhile cook the pasta, drain and toss with sauce
and chickpeas. Reheat gently. Return to serving bowl. Serve
with soy parmesan if desired. This is great served with a
loaf of sourdough vegan bread and a huge salad
- zest from 1 lemon
- juice from 2 lemons
- 2 teaspoon capers
- 1 teaspoon garlic powder
- 4 tablespoon olive oil
- 2 tablespoon prepared pesto (or fresh chopped bazil and increase
- garlic to 2 tsp)
- 2 tablespoon non-hydrogenated vegan margarine
- 1 can drained chickpeas
- 16 oz Angel hair pasta
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