Lemon Garlic Butter Pasta with Olives
This Lemon Garlic Butter Pasta with Olives is easy to make and easy to eat.
Servings 2 people
- 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.
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