Lemon Artichoke Capellini with Toasted Breadcrumbs

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Lemon Artichoke Capellini:

• 1/2 lb. capellini

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 14 oz. small baby artichokes, halved or quartered

• 1/2 tsp. crushed red chili flakes

• 1/4 cup white wine

• 2 tbsp. butter

• Juice of 1-2 lemons

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/4 cup Italian parsley, finely chopped

• 1/3 cup lemon-garlic panko breadcrumbs

• Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

   
   

Lemon Artichoke Capellini:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the olive oil to a large sauté pan over medium-low heat,and sauté the garlic for 1-2 minutes until fragrant.

3. Add the artichokes and red chili flakes. Sauté until the artichokes are soft and tender.

4. Add the white wine and simmer for 1-2 minutes.

5. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

6. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water.

7. Add the butter and lemon juice to taste. Toss on medium-high heat.

8. Remove from heat and add the Parmigiano. Toss again until combined.

9. Plate and top with chopped parsley, lemon-garlic panko breadcrumbs and more Parmigiano.