How to make it

  • Boil the penne, drain, rinse, and set aside.
  • Drizzle a little olive oil over pasta to keep from sticking.
  • Melt butter in skillet over medium heat.
  • Add the white wine and the juice and zest from 2 lemons.
  • Add the broth, flour, and milk and whisk constantly to incorporate the flour.
  • Allow the sauce to thicken slightly and season with salt and pepper.
  • Add the Parmesano Reggiano and capers and whisk constantly until the sauce thickens even more.
  • Serve over penne pasta.

Reviews & Comments 5

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  • Good4U 4 years ago Was this review helpful? Yes Flag
  • scottl31 6 years ago
    How would it turn out if I used regular milk instead of evaporated milk?
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  • toastysmom 7 years ago
    I just made this dish. I too used cream instead of the evap. milk. I also made a rue out of the butter and flour then added the liquids. I also added a crushed clove of garlic and cooked shredded chicken to the penne. Delicious.
    Was this review helpful? Yes Flag
    " It was excellent "
    keni ate it and said...
    Made this tonight, following the recipe, other than having to sub rigatoni for the penne. Very good. I served it with a baked perch, and think it's perfect with fish, as I expected it would be. When I make this, again, I will just use cream rather than evaporated milk, because calorie/fat content isn't a big concern, here, and we like the taste better. But, that's a taste preference, and not a reflection of the recipe, The use of the evaporated milk is a great option for those who want a creamy sauce, with fewer calories. :) Thank you for the addition, Denny. I was intrigued, and I was rewarded!
    Was this review helpful? Yes Flag
    " It was excellent "
    keni ate it and said...
    ummmm....yum! :) I think I'll make this and serve it alongside a simple grilled or baked fish...thank you, Denny! :)
    Was this review helpful? Yes Flag

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