Per serving: 482 cal, 16 g fat (2.5 g sat), 14 g protein, 646 mg sodium, 71 g carb, 4.5 g sugars (0 g added sugars), 4 g fiber
- 4 serving(s)
- Total Time:
- 15 mins
- 1/4 c.
- 1 tbsp.
grated lemon zest plus ¼ cup juice
scallion, finely chopped
- 1 c.
- 3/4 c.
pitted Castelvetrano olives
- 1/2 c.
- 2 tbsp.
- 1/4 c.
grated Parmesan, plus more for serving
- 3 tbsp.
- 12 oz.
- Step 1Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, 4 to 6 minutes. Remove from heat; toss with lemon zest and scallion.
- Step 2In a food processor, pulse parsley, olives, garlic, cilantro, and capers until finely chopped. Add Parmesan and pulse to combine, then add oil and 2 Tbsp lemon juice and pulse to combine.
- Step 3Add 1 Tbsp salt to boiling water, then cook pasta per package directions. Reserve 1 cup pasta cooking water, then drain and return pasta to pot and toss with remaining 2 Tbsp lemon juice. Toss pasta with olive sauce and 1/2 cup cooking water, adding more water if pasta seems dry. Serve topped with lemony breadcrumbs.
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