Lemon Butter Pasta Spicy Breadcrumbs (Print Version)
Bright lemon butter pasta with whipped ricotta and spicy, crunchy breadcrumbs, ready in 20 minutes.
# Ingredients:
Pasta and Vegetables
01 -
340 g angel hair pasta
02 -
1 medium zucchini or yellow summer squash, very thinly sliced
03 -
1 lemon, sliced, seeds removed
04 -
3-4 cloves garlic, minced or grated
05 -
2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
06 -
1 cup fresh basil, chopped
Dairy
07 -
170 g ricotta cheese, whipped if desired
08 -
6 tbsp (85 g) cold salted butter
Breadcrumbs and Seasonings
09 -
2 tbsp extra virgin olive oil
10 -
1 cup panko breadcrumbs
11 -
2 tbsp drained capers
12 -
½-1 tsp crushed red pepper flakes
13 -
kosher salt and black pepper, to taste
# Instructions:
01 -
Heat a large skillet over medium heat. Add olive oil, panko breadcrumbs, capers, and crushed red pepper flakes. Cook, stirring occasionally, until breadcrumbs are toasted and capers are fried, about 4 minutes. Remove from heat, season with salt, and set aside.
02 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly.
03 -
In the same skillet, over medium-high heat, add 2 tablespoons of butter and lemon slices. Sear lemon slices until caramelized, approximately 1 minute per side. Remove lemon slices, finely chop, and combine with chopped basil.
04 -
Add remaining butter, sliced zucchini, garlic, and thyme to the skillet. Season with salt and pepper. Cook until zucchini is golden and tender, about 5 minutes, taking care not to burn the garlic. Remove from heat and gently stir in the drained pasta along with half of the lemon-basil mixture.
05 -
Spread whipped ricotta evenly into serving bowls. Top with pasta mixture, then sprinkle with the prepared spicy breadcrumbs and remaining lemon-basil garnish. Serve immediately.
# Notes:
01 -
To achieve a creamy texture, whip the ricotta before serving. Monitor garlic closely during sautéing to prevent bitterness.