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Lemon Garlic Butter Pasta & Olives_Jerry James Stone
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4.15 from 7 votes

Lemon Garlic Butter Pasta with Olives

This Lemon Garlic Butter Pasta with Olives is easy to make and easy to eat.
Course dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 554kcal


  • Saute Pan


  • 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


  • Melt 1 tablespoon butter over a medium heat.
  • Add ¼ cup panko breadcrumbs to a large saute 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 ½ cup sliced California green olives and saute 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!



Recipe can be doubled.


Serving: 1portion | Calories: 554kcal | Carbohydrates: 91g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 671mg | Potassium: 401mg | Fiber: 5g | Sugar: 6g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 3mg