Ingredients for lemony olive pasta.
A quarter cup of panko
14 cup lemon juice plus 1 tbsp. grated lemon zest
1 finely chopped scallion
1 cup parsley (flat-leaf)
3/4 cup Castelvetrano olives, pitted
2 garlic cloves
cilantro, 1/2 cup
2 tablespoons capers (drained)
1/4 cup grated Parmesan cheese.
3 tbsp. extra virgin olive oil
salt kosher
thin spaghetti (12 oz.)
How to prepare Lemony olive pasta.
Get a big pot and boil water. Toast panko in a small skillet over medium heat, turning often, until golden brown, about 4 to 6 minutes. Remove from heat and mix with scallion and lemon zest.
Put the garlic, olives, pulse parsley, cilantro, and capers in a food processor until finely chopped. Blend in the Parmesan, then add the oil and 2 tbsp lemon juice and pulse to mix.
Boil the water and add 1 tablespoon of salt, then cook your pasta following the package guidelines. Keep 1 cup of pasta boiling water aside, then drain the remaining water and return the rest of the pasta inside the pot. Add 2 tablespoons of lemon juice. Toss pasta with 1/2 cup of cooking water and olive sauce, add extra water if pasta appears dry. Serve with lemony breadcrumbs on top.
Serving
482 calories per serving, 16 grams of fat (2.5 grams saturated), 14 grams of protein, 646 milligrams of sodium, 71 grams of carbohydrates, 4.5 grams of sugars (0 grams of added sugars), and 4 grams of fibre.
