Mushroom Piccata Pasta

Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain.

Meanwhile, whisk broth and flour together in a measuring cup.

Heat butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Add wine and garlic; cook until the liquid has reduced by half, about 2 minutes. Stir in the reserved broth mixture, lemon juice, salt and pepper. Bring to a simmer and cook, stirring and reducing heat as needed, until the sauce is thickened, 3 to 5 minutes.

Stir in parsley, capers and the spaghetti. Stir to coat well. Garnish with more parsley, if desired..