{Simple Supper} Pasta Piccata

With all of the energy I spend trying to figure out "What's for Dinner?" I often find myself beat down. I don't want to think about it, I don't want to stand in the kitchen for an hour, I don't want to clean up afterwards. Which is probably why we eat out more than we should. Some times I get busy with my day and realize it's time for dinner and I don't have anything in the works. That's when these little gems have come in handy... A Simple Supper.

This one is my own {lazy} adaptation of a Rachael Ray recipe and these are all things I have on hand regularly. I don't have to think to much about it or spend lots of time chopping or measuring. And my taste buds and tummy love me for it.

Pasta Piccata

What you need:

• a box (approx. 16 oz depending on your crowd) of any pasta. I like penne.
• some olive oil or butter
• a lemon - or 2 depending on your taste
• some capers
• chicken stock or white wine if you like (optional)

What you do:

Cook pasta according to package directions. Drain and return to pot. Now you can either do one of two things, 

1. Toss the pasta in olive oil, squeeze the lemon juice over pasta, spoon in some capers, & toss, OR 
2.  in a small sauce pan melt a little butter or olive oil, squeeze in lemon juice and add a little chicken stock or white wine and let it heat through. You don't want the pasta to be soupy so it doesn't take much liquid. When it's hot stir in a spoonful or two (we like capers so we use at least half a jar) of capers and then pour over the pasta. Toss.

 If you have some leftover grilled chicken, throw that in. If you like parmesan cheese, put some of that on it. Whatever you like. Then enjoy a big bowlful... or 2.