Cooked - Lemon Artichoke Capellini With Toasted Lemon Garlic Breadcrumbs

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Home Pricing Community My Recipes

Lemon Artichoke Capellini With Toasted Lemon Garlic Breadcrumbs

1.0

½ lb. capellini

2 tbsp. extra virgin olive oil

4 garlic cloves, minced

14 oz. small baby artichokes, halved or quartered

½ tsp. crushed red chili flakes

¼ cup white wine

2 tbsp. butter

Juice of 1-2 lemons

½ cup Parmigiano Reggiano, finely grated

¼ cup Italian parsley, finely chopped

⅓ cup lemon-garlic panko breadcrumbs

½ cup plain panko breadcrumbs

2 tbsp. extra virgin olive oil

1 garlic clove, minced

Juice of ½ lemon

¼ tsp. salt

Cook the capellini according to package instructions.
In a large skillet, heat 2 tbsp. olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the halved or quartered artichokes and crushed red chili flakes. Sauté for 2-3 minutes.
Deglaze the pan with the white wine and let it reduce for 1 minute.
Add the butter and lemon juice and stir to combine.
Add the cooked capellini, Parmigiano Reggiano, and parsley. Toss to coat, adding pasta water as needed to create a creamy sauce.
Top with the lemon-garlic panko breadcrumbs and serve immediately.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 20m

Created 43 weeks ago

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