Pasta with Caper Alfredo Sauce – Improv Challenge

Pasta with Tomato Alfredo Sauce |

Yes, I still have zucchini. And I still have tomatoes. Picked eight more today, in fact, from my struggling weed patch of a garden.

What I do not have is pumpkin, or butternut squash, or sweet potatoes or any other pretty orange veggies that I have been seeing in recipes ALL OVER Pinterest and Google+. And technically it’s still summer for three more days.

Pasta with Caper Alfredo Sauce |

And I’m actually not quite ready for fall. I love the sun and flip flops and I’m loving all the tomatoes. I still have to make this tomato cobbler. And when fall arrives, so do real shoes and COLD. In fact, thank goodness the cold comes with sweet pumpkin recipes

So this month’s Improv theme from Kristen @ Frugal Antics of a Harried Homemaker is Pasta and Cheese. I’ve been wanting to make this recipe from Joanne Eats Well with Others since it appeared. And it is as good as she describes: All her friends, relatives, boyfriend, etc. loved it…despite the secret healthy (tofu) ingredient. I adapted her basic recipe with what I had on hand and was thrilled to discover this sauce is extremely creamy and coats the pasta like a dream. I loved the addition of capers because their super saltiness made all the veggies just pop with flavor. All the kids (even baby) and husband asked for seconds and thirds.

Here’s what I did to adapt Joanne’s recipe:

  • Used whole wheat angel hair pasta
  • Added sauteed zucchini and leeks, along with the tomatoes (I only used less tomatoes – about 2 1/2 pounds)
  • Instead olives, I used about 3 tablespoons of capers
  • Substituted a yummy, hard Greek Myzithra cheese instead of ricotta salata

So are you holding onto the last few days of summer? Or are you so ready for fall and pumpkins?

Please check out the other delicious looking Pasta & Cheese Improv posts below! 

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  1. Oh wow, this looks so creamy and delicious!!
    Sues recently posted..Sweet Pepper PoppersMy Profile

  2. Oh my! What a lovely looking alfredo! Makes me long for the zuchini & tomato plants that COOKED IN MY GARDEN during July. :(
    I just now started using capers in some of my rice & pasta dishes. (The hubs had previously stated a definite distaste for them; but now he enjoys the flavor.)
    Melody recently posted..Three-Cheese Spinach Ravioli *GF*My Profile

  3. I haven’t had myzithra in years. It’s such a great cheese with pasta. I envy the fact that you are getting ANYTHING from a garden this year. Next year, definitely next year, I will plant something!!
    Kristen recently posted..Smoked Sausage Orzo and Cheese Broccoli Skillet #ImprovChallengeMy Profile

    • I could write a whole post on myzithra Kristen. Maybe I will. It’s such a dry, cheese but so full flavored in a funky, not nutty way…I expected nutty like other aged cheeses (gouda, parmesan) It was a fun find at the deli of my local grocery store…not a foodie store…they must have gotten some special deal on it! It was a fun find!

  4. I m definitely ready for fall here, but I am up for eating any summer pasta dish like this. Looks great!
    Karen – Cinnamon Freud recently posted..Giardinara Pasta: Improv ChallengeMy Profile

  5. Hello,

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  6. This looks lovely! Filled with so many wonderful, vibrant flavors.
    Kate | Food Babbles recently posted..Homemade English MuffinsMy Profile

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