Lemon Artichoke & Green Olive Capellini
Updated: 2 days ago
This Lemon Artichoke & Green Olive Capellini is made with capellini pasta tossed in a light lemon butter sauce with garlic, white wine, artichoke hearts, and briny green olives. It's topped with freshly grated Parmigiano Reggiano, fresh parsley, and crunchy lemon-garlic panko breadcrumbs. An easy, bright pasta dinner ready in just 30 minutes!
Tips for Making Lemon Artichoke & Green Olive Capellini Pasta
Don't overcook the capellini. Capellini cooks very quickly, often in just a few minutes. Check it early and cook until al dente so it holds its texture when tossed with the sauce.
Use plain artichoke hearts: I recommend jarred artichoke hearts, but canned or frozen artichokes work, too.
Don't skip the pasta water: Reserved pasta water helps create a silky lemon butter sauce that coats the capellini.
Add the Parmesan off the heat: Remove the pan from the heat before adding the Parmigiano Reggiano to help create a smooth sauce.
Make the breadcrumbs separately: The lemon-garlic panko breadcrumbs add a delicious crunch and bright lemon flavor to the finished dish. Add them just before serving so they stay crispy.
Adjust the lemon to taste: Start with the juice of one lemon and add more depending on how bright and lemony you'd like the sauce.
Ingredient Substitutions
Artichokes: Plain jarred or canned artichoke hearts work best. Frozen artichoke hearts can also be used; thaw and pat dry before cooking. Marinated artichokes work in a pinch, but adjust the lemon and seasoning to taste.
Olives: Green olives are one of the defining ingredients in this recipe. I recommend Castelvetrano or Cerignola olives for their buttery, briny flavor. They add a delicious savory depth that balances the bright lemon and tender artichokes. Make sure they're pitted before chopping.
Pasta: Angel hair, spaghetti, or linguine can be used in place of capellini.
White wine: Substitute vegetable broth if preferred.
Panko: Regular breadcrumbs can be used, but panko gives the topping a lighter, crispier texture.
Lemon-Garlic Panko Breadcrumbs
The lemon-garlic breadcrumbs can be prepared ahead of time, making this recipe even easier to put together. Allow the breadcrumbs to cool completely before transferring them to an airtight container. Store at room temperature for a few days.
Have extra breadcrumbs? They're delicious sprinkled over salads, roasted vegetables, fish or other pasta dishes!
More Pasta Recipes to Try
If you love lemony pasta dishes with crispy, toasted breadcrumbs, try my Lemony Garlic Bread Capellini next!
Lemon Artichoke & Green Olive Capellini Recipe
Lemon Artichoke and Green Olive Capellini. An quick and easy weeknight pasta for spring!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Difficulty: Easy
Ingredients:
Lemon Artichoke & Green Olive Capellini:
1/2 lb. capellini
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
1/3 cup green olives, halved and chopped (preferably Cerignola or Castelvetrano)
14 oz. plain jarred or canned artichoke hearts, drained and 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
2 tbsp. 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:
Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
Add the panko breadcrumbs and salt; toast until golden brown.
Stir in the juice of 1/2 lemon. Continue to toast over low heat for about 2-3 more minutes until crispy.
Lemon Artichoke & Green Olive Capellini:
Bring a large pot of water to a boil.
Meanwhile, add the olive oil to a large sauté pan over medium-low heat and sauté the garlic for 1-2 minutes until fragrant.
Add the olives, artichokes and red chili flakes. Sauté until the artichokes are soft and tender.
Add the white wine and simmer for 1-2 minutes. Once the water is boiling, add plenty of salt.
Cook the pasta until it is al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water.
Add the butter and lemon juice to taste. Toss on medium-high heat. Remove from heat and add the Parmigiano. Toss again until combined.
Plate and top with chopped parsley, lemon-garlic panko breadcrumbs and more Parmigiano.
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