Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package instructions. Meanwhile, toast the breadcrumbs.
Heat the oil in a large frying pan over medium heat until shimmering. Add the breadcrumbs and lemon zest and sauté until the crumbs are golden-brown and crisp, 4 to 5 minutes.
Transfer to a small bowl. Add the parsley, Parmesan, a pinch of salt, and a few grinds of pepper, and stir to combine.
Melt the butter in the same pan over medium heat. Add the garlic and sauté until fragrant but not browned, about 1 minute. Remove from the heat and stir in the capers and lemon juice; take the pan off the heat if the pasta is not ready yet.
Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
Return the frying pan to medium heat and add the pasta and reserved cooking water. Toss and stir the pasta until the sauce coats the pasta and the water has evaporated, 1 to 2 minutes.
Add 1/4 cup of the breadcrumb mixture and toss again to combine. Serve garnished with the remaining breadcrumb mixture.
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|Serving Size: 1 (153g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (87%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 25.6mg||8 %|
|Sodium 343.4mg||12 %|
|Potassium 47.9mg||1 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.3g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
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