Sunshine Lemon Pasta with Buttery Garlic Breadcrumbs
Ingredients
- 1 poundpasta
- 6 tablespoonbutter
- 4 clovesgarlic
- 2lemon
- ½ cupparmesan cheese
- ¾ cuppanko breadcrumbs
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupfresh parsley
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 2 lemons and set the juice aside.
- 03
Chop 1/4 cup fresh parsley.
- 04
Grate 1/2 cup parmesan cheese if using a wedge.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- 02
While the pasta cooks, melt 3 tablespoons butter in a large skillet over medium heat. Add breadcrumbs and cook, stirring frequently, for 3 to 4 minutes until golden and fragrant. Transfer to a small bowl and set aside.
- 03
In the same skillet, melt the remaining 3 tablespoons butter over medium-low heat. Add the minced garlic and cook gently for 1 minute, stirring, until fragrant (do not brown).
- 04
Add the cooked pasta to the skillet with garlic butter. Pour in 1/2 cup pasta water and squeeze the juice of both lemons over the pasta. Toss gently until well combined, adding more pasta water as needed to create a silky sauce. Season with salt and pepper.
- 05
Divide pasta among bowls. Top each serving with a generous handful of the buttery breadcrumbs, a sprinkle of parmesan, and a pinch of fresh parsley.
Spice Tips
For a subtle warmth, add a pinch of red pepper flakes when toasting the breadcrumbs or sprinkle a touch over the finished bowl. Fresh basil or mint can stand in for parsley if you like an herbier finish.
This dish comes together quickly, making it perfect for busy weeknights. For extra richness, stir in a splash of heavy cream in step 4. Leftovers keep in the fridge for 2 days; reheat gently on the stovetop with a splash of pasta water.