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Lemon Garlic Spaghetti with Toasted Breadcrumbs Recipe

Lemon Garlic Spaghetti with Toasted Breadcrumbs recipe


This is a pasta dish with a twist on the classic Aglio E Olio. It's spaghetti with garlic, lemon, and a crunchy breadcrumb topping. It's easy to make and full of flavor. You cook the pasta, make a lemony garlic oil, and mix it all with breadcrumbs.


500 g Spaghetti
1/2 cup (50 g) Fresh Parsley, chopped
1/4 cup (60 ml) Good Quality Olive Oil
6 Cloves of Garlic, thinly sliced
1 Tsp Red Pepper Flakes
1/2 cup (120 ml) Pasta Water
1 Lemon, zested and juiced
1/2 cup (50 g) Breadcrumbs
2 Tbsp (30 ml) Extra Virgin Olive Oil
Salt, to taste


Boil a large pot of water, salt it generously, and cook the spaghetti until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 1/4 cup of olive oil in a large frying pan over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden, about 2 minutes. Be careful not to burn the garlic.
In a small pan, toast the breadcrumbs over medium heat with 2 tablespoons of extra virgin olive oil until golden and crispy, about 3-4 minutes. Set aside.
Add the drained spaghetti to the frying pan with the garlic oil. Pour in the lemon juice, half of the lemon zest, and the pasta water. Toss everything to combine and cook for another 2 minutes until the sauce thickens slightly.
Remove from heat, stir in the chopped parsley, and season with salt to taste.
Serve the spaghetti with a sprinkle of toasted breadcrumbs and the remaining lemon zest on top.

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