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Green Olive Pasta with Toasted Lemon Breadcrumbs


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  • Author: Recipes Tasteful
  • Total Time: 0 hours
  • Yield: 4 Serving 1x
  • Diet: Vegetarian

Description

This Green Olive Pasta with Toasted Lemon Breadcrumbs is a vibrant, fresh pasta dish packed with briny Castelvetrano olives, aromatic garlic, and tangy lemon. Topped with golden, crispy lemon breadcrumbs for added texture, it’s perfect for a weeknight dinner or a special occasion. This dish brings together bold flavors in a light and satisfying way, making it both indulgent and refreshing.


Ingredients

Scale

For the Toasted Lemon Breadcrumbs:

  • 1 tablespoon unsalted butter
  • 1/2 cup panko breadcrumbs
  • Zest of 1/4 lemon (about 1/2 teaspoon)
  • Salt and pepper, to taste

For the Pasta:

  • 1 pound bucatini, spaghetti, or linguine
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, chopped
  • Pinch of red pepper flakes
  • 1 cup Castelvetrano olives, pitted and coarsely chopped
  • 1/23/4 cup reserved pasta water
  • 1/2 cup finely grated Parmesan cheese, plus extra for serving
  • Zest of 1/2 lemon
  • Juice of 1 lemon
  • 1/2 cup flat-leaf parsley, chopped
  • 1 cup basil leaves, coarsely chopped or torn
  • Salt and freshly cracked black pepper, to taste

Instructions

  • Make the Toasted Lemon Breadcrumbs
    • Heat the butter in a large nonstick or cast iron skillet over medium to medium-high heat.
    • Once melted, add the panko breadcrumbs and stir constantly until golden brown, about 1-2 minutes.
    • Remove from heat, stir in the lemon zest, and season with salt and freshly cracked black pepper. Set aside.
  • Prepare the Pasta
    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
    • While the pasta is cooking, wipe out the skillet used for the breadcrumbs and heat it over medium heat.
    • Add the olive oil and butter. Once the butter has melted, add the chopped garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
    • Add the chopped Castelvetrano olives and cook for 2-3 minutes, stirring frequently. Season with a pinch of salt and black pepper. Remove from heat.
  • Combine Pasta and Sauce
    • When the pasta is almost finished cooking, reserve 1/2 to 3/4 cup of the pasta water. Drain the pasta.
    • Add the cooked pasta to the skillet with the olive mixture. Pour in 1/2 cup of the reserved pasta water and the Parmesan cheese.
    • Toss to combine, letting the cheese melt and the pasta water form a sauce. If needed, add a little more pasta water to reach the desired consistency.
  • Add Final Touches
    • Stir in half of the toasted lemon breadcrumbs, lemon zest, lemon juice, parsley, and basil. Toss until everything is well combined.
    • Season with salt and freshly cracked black pepper to taste.
  • Serve
    • Serve the pasta in bowls, topped with the remaining toasted breadcrumbs.
    • Garnish with extra Parmesan cheese and fresh herbs if desired.
    • Enjoy your flavorful Green Olive Pasta with Toasted Lemon Breadcrumbs!

Notes

  • Pasta Shape: You can use any type of pasta, but bucatini, spaghetti, or linguine work best.
  • Breadcrumb Variations: If you don’t have panko, regular breadcrumbs will also work, but panko provides a lighter, crunchier texture.
  • Olives: Castelvetrano olives are recommended for their buttery, mild flavor, but you can substitute them with Kalamata or green olives for a tangier taste.
  • Make Ahead: Prepare the toasted lemon breadcrumbs in advance and store them in an airtight container for up to a week.
  • Prep Time: 10 mins
  • Cook Time: 15-20 mins
  • Category: main course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl (approximately 1 ½ cups)
  • Calories: 520
  • Sugar: 3g
  • Sodium: 620 mg
  • Fat: 28g
  • Saturated Fat: 7g
  • Unsaturated Fat: 19g
  • Trans Fat: 0 g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 25mg