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Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs.

Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs Bliss

A quick and creamy Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs, combining zesty lemon, rich ricotta, and a delightful crunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Angel Hair Pasta or substitute with spaghetti or your preferred pasta type.
  • 1 tbsp Kosher Salt for seasoning pasta water.
  • 1 tsp Black Pepper adjust to taste.
For the Sauce
  • 2 tbsp Extra Virgin Olive Oil opt for high-quality for better taste.
  • 4 tbsp Cold Salted Butter or unsalted, adjust additional salt accordingly.
  • 2 Lemon fresh and juicy, in-season preferred.
  • 2 cloves Garlic fresh, adjust amount as preferred.
For the Vegetables
  • 1 cup Zucchini or Yellow Summer Squash or substitute with other summer veggies.
  • 1 tbsp Fresh Thyme Leaves or dried thyme in a pinch.
For the Finishing Touches
  • 1 cup Panko Breadcrumbs consider homemade for a unique twist.
  • 2 tbsp Capers optional.
  • 1 tsp Crushed Red Pepper Flakes adjust for spice tolerance.
  • 1/2 cup Fresh Basil or substitute with parsley or mint.

Equipment

  • Skillet
  • Large pot
  • Bowl

Method
 

Step-by-Step Instructions
  1. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add panko breadcrumbs, capers, and red pepper flakes. Toast until golden brown, about 4 minutes. Season with salt, remove from skillet.
  2. Bring salted water to a boil. Cook angel hair pasta according to package instructions until al dente, about 3-4 minutes. Reserve ½ cup pasta water, then drain.
  3. Melt 2 tablespoons of butter in the same skillet. Add lemon slices and sear for 1 minute on each side until caramelized, then chop and mix with fresh basil.
  4. Add remaining butter, zucchini, garlic, and thyme to the skillet. Season with salt and black pepper, cooking until zucchini is tender, about 5 minutes.
  5. Combine drained pasta with the zucchini mixture, tossing to coat. Add reserved pasta water if needed for consistency.
  6. Plate with whipped ricotta, top with pasta mixture, sprinkle crunchy breadcrumbs and finish with lemon-basil mix.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Use high-quality ingredients like extra virgin olive oil and fresh lemons for optimal flavor. Store leftovers in an airtight container for 3 days; for freezing, portion into containers but keep breadcrumbs separate.

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