Linguine with Capers

I have posted several recipes for main dishes but so often it is the side dishes that make the meal.  A side dish should be healthy and filling to ensure you leave the table satisfied while still only consuming your three ounce protein limit.  In our house, we are big fans of pasta.  We use only 100% whole wheat pasta which, while it may cost slightly more, is always worth the health benefits.  Here is one of our favorite pasta side dishes to accompany poultry or fish:

Linguine with Capers

• 1 box linguine, whole wheat
• 2 T. butter
• 2 T. olive oil
• 14 oz. can chicken broth or 2 cubes chicken bouillon dissolved in 1-1/2 c. water
• 3 T. lemon juice
• 3/4 c. sliced green onion
• 3 T. fresh or dried parsley
• 2 T. capers, drained
• 1 t. dill
• 1/4 t. black pepper

Cook linguine according to package.  In a skillet, melt butter over medium-high heat.  Add olive oil, broth, and lemon juice and bring to boil.  Reduce heat and simmer, uncovered, for 8 to 10 minutes.  Stir in green onion, parsley, capers, dill, and black pepper and simmer for another minute.  Pour over linguine and serve.

You can also easily turn this dish into a main course by tossing in one pound of scallops or shrimp.

Looking for more meatless dishes?  Check out my Bean Series!