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Refreshing Green Olive Pasta with Lemon-Infused Crispy Breadcrumbs

Name: Refreshing Green Olive Pasta with Lemon-Infused Crispy Breadcrumbs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 tablespoon unsalted butter; zest of 1/2 a lemon; juice of 1 lemon; 1 cup Castelvetrano olives, pitted and coarsely chopped; salt and black pepper to taste; 1/2 cup Italian seasoned breadcrumbs; zest of 1/4 a lemon; 1 pound bucatini pasta; pinch of salt and black pepper; 3 cloves garlic, minced; pinch of red pepper flakes; 2 tablespoons unsalted butter; 3/4 cup pasta water; 1/2 cup finely grated parmesan cheese, plus extra for serving; 1/2 cup packed flat-leaf parsley, chopped; 1 cup basil leaves, coarsley chopped; 1/3 cup extra virgin olive oil

Indulge in this captivating Green Olive Pasta with Lemon-Infused Crispy Breadcrumbs, perfect for both casual weeknight dinners and special occasions. The recipe combines the delicate creaminess of pasta water mixed with parmesan, the kick of garlic and lemon, and the unique flavor of Castelvetrano o...

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45 min

TOTAL TIME

919

CALORIES

$3.39

PER SERVING

Refreshing Green Olive Pasta with Lemon-Infused Crispy Breadcrumbs

Ingredients

BREADCRUMB MIXTURE

4 SERVINGS

1 tbsp unsalted butter

1/2 cup italian seasoned breadcrumbs

1/4 whole lemon

zest

1 pinch salt and black pepper

OLIVE SAUCE

1 cup castelvetrano olives

pitted and coarsely chopped

3 cloves garlic

minced

1 pinch red pepper flakes

2 tbsp unsalted butter

1/3 cup extra virgin olive oil

PASTA AND SAUCE MIXTURE

1/2 cup parmesan cheese

finely grated

1/2 cup fresh parsley

chopped

1 cup fresh basil

coarsley chopped

salt and black pepper

to taste

1 lb bucatini pasta

Directions

BREADCRUMB MIXTURE

30 min

PREP TIME

15 min

COOK TIME

45 min

TOTAL TIME

In a large nonstick skillet, melt 1 tablespoon of unsalted butter over medium to medium-high heat

Add the Italian seasoned breadcrumbs to the skillet. Stir frequently until they reach a golden color. Should take around 1-2 minutes

Remove from heat and stir in the lemon zest, a pinch of salt and black pepper. Set the mixture aside, we will use it later

PASTA

Bring a large pot of water to a boil. Once boiling, add a pinch of salt and the bucatini pasta. Cook until pasta is al dente

OLIVE SAUCE

Empty and clean the skillet used for breadcrumbs. Add 1/3 cup of olive oil and 2 tablespoons of unsalted butter. Heat it over medium heat

After butter has melted, add minced garlic and red pepper flakes. Sauté for about 30 seconds until garlic is fragrant

Now, add the coarsely chopped Castelvetrano olives to the skillet. Stirring frequently, cook for an additional 2-3 minutes. After that, season with salt and pepper

PASTA

Before the pasta is fully cooked, reserve 3/4 cup of pasta water. Then, drain the pasta

PASTA AND SAUCE MIXTURE

Return the drained pasta to the skillet with the olive-garlic mixture. Add the reserved pasta water along with the parmesan cheese

Toss the pasta to combine it with all of the ingredients, creating a smooth pasta sauce

Add half of the previously prepared breadcrumb mixture, lemon zest, lemon juice, chopped parsley, and coarsley chopped basil. Toss again until all the ingredients are combined

Season with salt and black pepper according to your taste

Serve the pasta hot, garnished with the remaining breadcrumbs on top, along with extra parmesan and herbs if desired

Health Info

Macros

98g

CARBS

46g

FAT

28g

PROTEIN

Allowed on these diets

VEGETARIAN