Green Olive Pasta
Ingredients
- 4 oz gluten-free linguine
- 1 lemon
- 1 Tbsp butter, divided
- 3 Tbsp gluten-free panko breadcrumbs
- 3 Tbsp chopped fresh parsley, divided
- ½ cup pitted green olives, halved
- 2 small cloves garlic, minced
- ½ cup freshly grated Parmesan cheese (or use shaved Parmesan)
- ⅛ tsp pepper
Instructions
- Cook pasta according to package directions, reserving ⅓ cup pasta water. Grate zest and squeeze juice from lemon to measure ½ tsp zest and 1½ Tbsp juice.
- Meanwhile, melt 1 tsp butter in a large skillet over medium heat. Add panko, and cook 2 to 3 minutes or until golden. Transfer to a paper towel-lined plate. Toss with 1 Tbsp parsley and ½ tsp zest.
- Melt 2 tsp butter in skillet over medium-high heat; add olives and garlic. Cook 3 to 4 minutes or until garlic is fragrant.
- Add pasta, 1 Tbsp pasta water, and cheese to skillet, adding more pasta water as needed to make a sauce. Stir in lemon juice and pepper. Sprinkle with 2 Tbsp parsley.
- Divide pasta between 2 plates. Sprinkle with panko mixture.
Gluten Free Meal Plan
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