Lemon Garlic Butter Pasta with Olives
This Lemon Garlic Butter Pasta with Olives is easy to make and easy to eat. It's an easy weeknight pasta that's also great for guests, and a meatless meal that everyone will love.
Equipment
- Saute Pan
Ingredients
- 8 tablespoons butter divided
- ¼ cup panko breadcrumbs
- 3 cloves chopped garlic
- ¼ teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup sliced green olives
- ½ pound pappardelle cooked per package instructions
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
- Melt 1 tablespoon butter over a medium heat.
- Add the panko breadcrumbs to a large sauté pan and mix to fully coat in the melted butter. Cook for a couple of minutes until breadcrumbs are a rich golden brown. Careful not to burn.
- Remove breadcrumbs from the pan.
- Add the remaining 7 tablespoons of butter to the pan and melt over a medium low heat. Add in 3 cloves chopped garlic and saute for about a minute, until aromatic. Add in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Saute for another minute.
- Add the sliced California green olives and sauté for 1 minute.
- Toss green olive and butter sauce with ½ pound pappardelle that has been cooked per package instructions. Make sure pasta is fully coated.
- Top off pasta with toasted breadcrumbs and 1 tablespoon chopped parsley.
- Salt and pepper to taste.
- Enjoy!
Video
Notes
Recipe can be doubled.
Nutrition
Serving: 1portionCalories: 554kcalCarbohydrates: 91gProtein: 19gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 102mgSodium: 671mgPotassium: 401mgFiber: 5gSugar: 6gVitamin A: 377IUVitamin C: 4mgCalcium: 143mgIron: 3mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!