Lemon Artichoke Capellini
  1. Cook capellini according to package directions

  2. Heat 2 tbsp. extra virgin olive oil in a large pan over medium heat

  3. Add 4 minced garlic cloves and sauté until fragrant

  4. Add 14 oz. halved or quartered baby artichokes and ½ tsp. crushed red chili flakes

  5. Deglaze the pan with ¼ cup white wine

  6. Stir in 2 tbsp. butter and juice of 1-2 lemons

  7. Toss cooked capellini with the artichoke mixture, adding pasta water as needed

  8. Top with ½ cup Parmigiano Reggiano and ¼ cup Italian parsley

  9. Prepare lemon-garlic panko breadcrumbs by combining ½ cup panko, 2 tbsp. olive oil, 1 minced garlic clove, juice of ½ lemon, and ¼ tsp. salt

  10. Sprinkle ⅓ cup lemon-garlic panko breadcrumbs over the finished pasta

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 20m

Loading...