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"It&amp;#039;s Pasta Week at the Kitchn and Faith Durand has allowed us to reprint one of their recipes, a light and creamy sauce with thick pasta and briny capers. Thanks, Faith! \u2014Kim Walker    One of my favorite quick dinners is pasta\u2014with cream sauce. Yes, cream sauce doesn&amp;#039;t have to be a rare indulgence; you can have that creamy goodness without going over the top. This delicate sauce relies mostly on chicken or vegetable stock, simmered down into a concentrated base, with a couple tablespoons of cream added at the end. It gives you a lovely creamy sauce over pasta, but with weeknight restraint and ease. It has plenty of lemon zing, too, and capers for salt and tang. It&amp;#039;s easy and cooks up while the pasta is boiling \u2013 try it and play around with your own ideas for flavor.  Try the Trader Joe&amp;#039;s Lemon Pepper pasta \u2013 it&amp;#039;s quite delicious!  Lemon Pepper Pasta with Capers serves 2 3 large garlic cloves, minced Zest of 1 lemon 1 tablespoon butter 1 tablespoon olive oil 1 cup chicken or vegetable broth 1/4 cup cream 1/4 cup capers Salt and freshly ground pepper, to taste 1 8-ounce package Trader Joe&amp;#039;s Lemon Pepper Pappardelle Pasta  Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saut\u00A9 pan over medium heat. Stir frequently to keep the garlic from browning. When the garlic is soft, add the broth and turn the heat to high. Simmer until reduced by at least one half, and add the cream and capers. Turn the heat back to medium and simmer until thick and syrupy. Taste and season.  Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes). Drain and toss with a dribble of olive oil. Pour the cream sauce over and toss. Serve immediately.  "^^<http://www.w3.org/2001/XMLSchema#string>
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