Green Olive Pasta
Ingredients
- 12 oz linguine
- 2 lemons
- 3 Tbsp butter, divided
- ½ cup panko breadcrumbs
- ½ cup chopped fresh parsley, divided
- 1½ cups pitted green olives, halved
- 4 cloves garlic, minced
- 1½ cups freshly grated Parmesan cheese (or use shaved Parmesan)
- ½ tsp pepper
Instructions
- Cook pasta according to package directions, reserving 1 cup pasta water. Grate zest and squeeze juice from lemons to measure 1 tsp zest and 4 Tbsp juice.
- Meanwhile, melt 1 Tbsp butter in a large skillet over medium heat. Add panko, and cook 5 minutes or until golden. Transfer to a paper towel-lined plate. Toss with ¼ cup parsley and 1 tsp zest.
- Melt 2 Tbsp butter in skillet over medium-high heat; add olives and garlic. Cook 3 to 4 minutes or until garlic is fragrant.
- Add pasta, ¼ cup pasta water, and cheese to skillet, adding more pasta water as needed to make a sauce. Stir in lemon juice and pepper. Sprinkle with ¼ cup parsley.
- Divide pasta among 6 plates. Sprinkle with panko mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
428
|
428
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 14 | 14 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 972 | 972 |
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