Easy Lemon Piccata

READY IN: 20mins

1lbspaghetti

3tablespoonslight olive oil

3garlic cloves, minced

¹⁄₄ cup diced shallot

1cupvegetable broth

1lemon, juice of

¹⁄₂ cup roasted salted cashews

¹⁄₂ cupwater

¹⁄₄ cupcapers, drained

2tablespoons chopped fresh parsley leaves

Serving Size: 1 (205) g

Servings Per Recipe:4

Calories: 626.6

Calories from Fat 179 g 29 %

Total Fat 19.9 g 30 %

Saturated Fat 3.3 g 16 %

Cholesterol 0 mg 0 %

Sodium 375.2 mg 15 %

Total Carbohydrate94.5 g 31 %

Dietary Fiber 4.6 g 18 %

Sugars 4.3 g 17 %

Protein 18.2 g 36 %

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

In a high speed blender, blend 1/2 cup water with 1/2 cup roasted salted cashews until smooth (2 x batter button on Blendtec) and set asside.

Warm 3 tablespoons olive oil in a large skillet over medium high heat.

Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.

Stir in vegetable broth and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.

Gradually whisk in cashew cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.

Serve immediately with pasta and chicken, garnished with parsley, if desired.

Morethanpepper