Ingredients
- 1 lb. of spaghetti
- 2 jars of capers
- ½ cup of thinly sliced shallots
- 4 garlic cloves, minced
- ¼ cup of lemon juice
- Zest of one lemon
- ¼ cup McEvoy Ranch Lemon Olive Oil
- ¼ cup of chopped parsley
- 1-2 avocados, cubed
- Salt and pepper
Instructions
- Fill a pot with water and a pinch of salt and bring to a boil. Add the pasta and cook for 8-10 minutes or until the pasta is al dente.
- In a saucepan, put a drizzle of olive oil, shallots, garlic and salt and pepper. Cook on medium heat until the shallots and garlic begin to soften and are fragrant.
- To the saucepan add the capers and lemon juice and cook for a few minutes.
- Turn the heat off and add the zest of one lemon, the McEvoy Ranch Lemon Olive Oil, and the parsley to the saucepan and stir to combine.
- Drain the pasta and place back into the pot or a large bowl and add the contents of the saucepan over the pasta and toss to combine.
- Top the pasta with cubed avocado and flake salt. Add another drizzle of olive oil (if needed).
