Lemon Butter Pasta with Crispy Breadcrumb Topping

Nutrition · per serving

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente.

   400 g Dried long pasta (spaghetti or linguine)
2. 2

   While the pasta is cooking, heat 50 g of unsalted butter in a large pan over medium heat until melted. Add minced garlic and cook for about 1-2 minutes until fragrant and golden.

   50 g Unsalted butter4 cloves Garlic
3. 3

   In a separate pan, toast the breadcrumbs over low heat until golden brown, about 5-7 minutes. Stir frequently to prevent burning.

   100 g Breadcrumbs or crushed dry bread
4. 4

   Once the pasta is cooked, reserve 1 cup of the pasta cooking water, then drain the pasta. Add the drained pasta to the garlic butter pan.

5. 5

   Pour in the lemon juice and 50 g of remaining unsalted butter. Mix gently to combine, adding reserved pasta water as needed to reach the desired sauce consistency.

   100 ml Lemon juice50 g Unsalted butter
6. 6

   Stir in the lemon zest and optional grated cheese, mixing until evenly distributed.

   2 tsp Lemon zest50 g Grated hard cheese (optional)
7. 7

   Serve the pasta in bowls, topped generously with the crispy breadcrumbs, and garnish with fresh parsley or other soft herb if desired.

   30 g Fresh parsley or other soft herb (optional)

Origin & History

Lemon butter pasta, while not strictly Greek, embodies the light, fresh flavors commonly found in Mediterranean cuisine. The use of lemon and herbs is reminiscent of traditional Greek dishes, making this a perfect fusion recipe.