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.
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.