Lemony Garlic Pasta with Broccolini + Breadcrumbs
Lemony Garlic Pasta with Broccolini + Breadcrumbs
When asked what I like to make and eat most, the answer is emphatically PASTA. If you need a zesty, summery pasta dish to add to your repertoire, this one is for you! This pasta paired with a white wine and lemon garlic sauce, broccolini and toasted bread crumbs makes for a perfect meatless meal or can be served alongside chicken or shrimp. It's a win-win either way!
For the Breadcrumbs:
1-2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
3 cloves of garlic, minced
½ cup panko breadcrumbs
¼ cup grated parmesan
¼ teaspoon red pepper flakes
Zest of 1 lemon (reserve half the zest and juice for the pasta)
For the Pasta:
8 oz broccolini
2 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon pepper
12 oz spaghetti or bucatini
½ cup dry white wine (or cooking white wine)
2 tablespoons unsalted butter
1 cup of reserved pasta water
½ cup grated parmesan
Flaky sea salt
Method:
Bring a large pot of water to a boil and add a generous amount of salt (you want the water to be salty like the sea).
In a medium sauté pan, melt the butter and olive oil over medium-low heat. When oil is warm, add garlic and cook just until fragrant, 1-2 minutes. Add bread crumbs and red pepper flakes and cook until the breadcrumbs are golden, 4 minutes or so. Off heat, add parmesan and half the lemon zest and mix well. Remove from heat and set aside in a separate bowl.
Once the water is boiling, add broccolini and cook until it is fork tender, about 5 minutes. Remove with tongs and chop into 2 inch pieces. Keep the water boiling to cook the pasta.
Cook pasta in the boiling water according to package directions.
Meanwhile, add 2 tablespoons of oil to skillet over medium heat. Add broccolini and toss well; sprinkle with salt and pepper. Add the white wine and cook for 3 minutes. Add the butter and continue cooking until the butter is fully incorporated and the sauce is slightly thickened. Turn heat to medium-low.
When the pasta is done, drain it, reserving one cup of cooking water. Toss pasta in skillet with broccolini mixture. Add the lemon juice, remaining zest and parmesan and toss vigorously to incorporate all the juice and parmesan for about 1-2 minutes. Add a little reserved water to thicken the sauce to taste. Adjust seasonings as needed.
Plate and finish with a generous topping of breadcrumb mixture and a pinch of flaky sea salt. Serve immediately!
Lemony Garlic Pasta with Broccolini + Breadcrumbs
Ingredients
Instructions
- Bring a large pot of water to a boil and add a generous amount of salt (you want the water to be salty like the sea).
- In a medium sauté pan, melt the butter and olive oil over medium-low heat. When oil is warm, add garlic and cook just until fragrant, 1-2 minutes. Add bread crumbs and red pepper flakes and cook until the breadcrumbs are golden, 4 minutes or so. Off heat, add parmesan and half the lemon zest and mix well. Remove from heat and set aside in a separate bowl.
- Once the water is boiling, add broccolini and cook until it is fork tender, about 5 minutes. Remove with tongs and chop into 2 inch pieces. Keep the water boiling to cook the pasta.
- Cook pasta in the boiling water according to package directions.
- Meanwhile, add 2 tablespoons of oil to skillet over medium heat. Add broccolini and toss well; sprinkle with salt and pepper. Add the white wine and cook for 3 minutes. Add the butter and continue cooking until the butter is fully incorporated and the sauce is slightly thickened. Turn heat to medium-low.
- When the pasta is done, drain it, reserving one cup of cooking water. Toss pasta in skillet with broccolini mixture. Add the lemon juice, remaining zest and parmesan and toss vigorously to incorporate all the juice and parmesan for about 1-2 minutes. Add a little reserved water to thicken the sauce to taste. Adjust seasonings as needed.
- Plate and finish with a generous topping of breadcrumb mixture and a pinch of flaky sea salt. Serve immediately!