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Home » Food » Dinner

Creamy Lemon Pasta with Garlicky Breadcrumbs

January 19, 2022 by Chelsea Kram – XO&So: Vegetarian Comfort Food 2 Comments

creamy lemon pasta with a wooden spoonAnyone who says lemon should be reserved for dessert is simply missing out! This creamy lemon pasta with garlicky breadcrumbs makes all of your dinner dreams come true. It's surprisingly easy to make, full of flavor, and it makes the perfect vegetarian main dish everyone will love.

Jump to Recipe

I've wanted to share a lemon pasta recipe for a long time. And ooooh, it's worth the wait! The first time I made this, I stood hunched over the pan shovelling it into my mouth because I couldn't get enough. Good visual, right?

The pasta recipe on its own is delicious, so if you don't want to make the breadcrumbs, that's okay. But I do find they add a really interesting (and delicious) element you won't want to miss. Not to mention, it adds that addictive garlicky crunch.

Creamy Lemon Pasta Ingredients

a close up of creamy lemon pasta before the ingredients are stirred in

Here's what you need.

  • Fusilli bucati pasta (this is key for holding onto the sauce)
  • Olive oil
  • Butter
  • Shallot
  • Garlic
  • Lemon (the juice and the zest)
  • Fresh parsley
  • Heavy cream
  • Parmesan
  • Salt and pepper
  • Panko breadcrumbs
  • Reserved pasta water

Helpful Tips

The creamy lemon pasta before the parsley and breadcrumbs are added.

The pasta looks something like this before the parmesan and parsley are added.

  • Be careful when you're cooking the aromatics (garlic, shallots, lemon zest) in the olive oil/butter not to let them burn
  • If you're planning to save this for leftovers, I highly recommend not adding the breadcrumbs to the pasta all at once. Once you refrigerate and reheat the creamy lemon pasta, the breadcrumbs won't be crispy and crunchy anymore. Instead, add the breadcrumbs to individual servings when you first serve it. Then, prepare more breadcrumbs if you have leftovers to eat.
  • I said this serves four but these are four big servings. If you're serving sides (like this cheesy garlic toast or caesar salad) it could serve six. 

creamy lemon pasta in a white bowl with a lemon wedge and a microplane

creamy lemon pasta topped with parsley with a wooden spoon

Creamy Lemon Pasta with Garlicky Breadcrumbs

Chelsea Kram – XO&So: Vegetarian Comfort Food
This creamy lemon pasta is incredibly delicious and easy to make. When you add the garlicky breadcrumbs, it adds an addictive crunch you won't be able to get enough of!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Servings 4
Calories 779 kcal

Ingredients
  

For the Creamy Lemon Pasta

  • 12 oz Fusilli bucati measured dry
  • 1 tablespoon olive oil
  • 1 shallot minced
  • 4 cloves garlic minced
  • 1 lemon zest AND juice
  • 3 tablespoon butter
  • ⅓ cup heavy cream
  • ⅔ cup parmesan grated
  • ¼ cup fresh parsley chopped
  • 1 teaspoon salt
  • pepper

For the Garlicky Breadcrumbs

  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1.5 cups panko breadcrumbs
  • 4 cloves garlic minced

Instructions
 

For the Garlicky Breadcrumbs

  • In a saucepan, heat the olive oil and butter on medium heat, careful not to let the butter burn. Once the butter starts to get a bit foamy, turn the heat to medium low.
    Add the minced garlic and saute for about five minutes, careful not to let the garlic burn.
  • Once the garlic is fragrant, add the panko crumbs and stir well. Return the heat to medium.
    Let the breadcrumbs toast for about five minutes or until lightly golden brown.

For the Creamy Lemon Pasta

  • Boil a large pot of salted water for the pasta and cook it al dente according to package directions. Once the pasta is cooked, reserve a cup of the pasta water.
  • In a large sauce pan, heat the olive oil on medium heat and saute the minced garlic, shallot, and lemon zest lightly, careful not to let the garlic brown.
    Add the butter and let it melt.
  • Add the heavy cream, lemon juice, salt, and pepper. Stir well and cook for two minutes.
  • Add the cooked pasta and ¼ cup of the reserved pasta water to the sauce pan. Toss well, allowing the sauce to coat each noodle.
  • Turn off the heat and add the parmesan and parsley. Continue tossing the pasta, and add more pasta water until you get the consistency you like.
    a close up of creamy lemon pasta before the ingredients are stirred in
  • Add the toasted breadcrumbs and toss the pasta again. Add more salt and pepper to taste.
  • Serve hot and top with more parsley, parmesan, and lemon zest.

Nutrition

Calories: 779kcalCarbohydrates: 87gProtein: 22gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 76mgSodium: 1032mgPotassium: 371mgFiber: 5gSugar: 5gVitamin A: 1182IUVitamin C: 22mgCalcium: 299mgIron: 3mg
Tried this recipe?Let us know how it was!

I hope you love this recipe as much as I do! I know it might seem tough to find vegetarian main courses for dinner parties etc., that please the whole crowd...but it really isn't. And this recipe proves it 🙂

Enjoy!

XO,

C

Learn more about me (Chelsea Kram) and XO&So here: About Me.

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Reader Interactions

Comments

  1. amy

    June 19, 2022 at 6:36 pm

    Yuummy!

    Reply
  2. izzy

    August 10, 2022 at 2:33 pm

    this was incredibly delicious, my whole family loved it! thank you for the recipe!

    Reply

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About Chelsea Kram & XO&So

Hi! I'm Chelsea and I'm the Canadian food blogger behind all of the XO&So vegetarian comfort food recipes. Click here to get to know more about me.

Learn more about me →

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