Next Post
Blackberry Lavender White Chocolate Scones.
This post may contain affiliate links, please see our privacy policy for details.
The simplest 20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs…for laid back summer nights. This pasta is buttery, garlicky, and tossed with caramelized lemon and fresh basil. Serve over creamy whipped ricotta and finish off with spicy breadcrumbs for a delicious crunch. Perfect easy summer dinner, any night of the week. Everyone in the house will enjoy this dish, veggies and all! Added bonus? This pasta uses just one skillet and is a great way to use up that summertime garden basil and zucchini.
I love a good Monday night salad in the summer (assuming it looks something like this chopped salad or my summery Ceasar). But I also love a bowl of Monday night pasta more than you’ll know. Starting the week with a dinner that’s easy and something you can really look forward to is key. Especially in the summer.
When the weather finally turns nice here I want to spend a little less time in the kitchen (to a point…it’s my job, so I’m in the kitchen more than most). And a bit more time outside enjoying the summer season. Summer happens so very quickly here. By late August our trees have already begun to change colors and at night the temperatures are below 32.
It’s a quick season, so I really try to enjoy it while it’s here. Walks around the neighborhood when the sun is slowly setting over the mountains are my favorite this time of year. So I try to do as many of them as possible.
Which brings me to this pasta and the inspiration.
The Inspiration…
Two things inspired this easy, but delicious lemon butter pasta.
The idea came after a Saturday night walk. I really just wanted to make something for dinner that would be quick and create as little mess as possible, since for once the kitchen was actually clean.
For some inspiration, I took walk over to the garden (aka greenhouse, but I love using the word garden so much more…so sticking with garden). I pulled a whole bunch of fresh basil and thyme…love their fragrances.
Growing up, my mom and I loved a simple pasta tossed with basil and butter on summer nights, so I drew all my inspiration from there. But I added caramelized lemon…and a few other things to make it that much more delicious.
Of course. Because that’s just me, and that’s what I do.
Here are the details…
As you can imagine, this comes together quick. Just fifteen to twenty minutes is all you need.
Start with the breadcrumbs. Toast them in a skillet with salty capers and crushed red peppers flakes for a little spiciness. Then finish with sea salt. So simple…I love the added crunch and flavor from the capers.
Tip? Make your own fresh breadcrumbs with a loaf of day-old ciabatta bread. Bonus points to you if it’s a loaf of garlic ciabatta. Pulse the torn pieces of bread in a food processor or simply tear the bread into smaller pieces. It’s so easy to do and really adds a lot of flavor to any recipe calling for bread crumbs.
Once the crumbs are out of the skillet, start boiling the pasta. Using angel hair pasta is kind of key to this recipe. It’s one of the quicker cooking types of pasta. It’s also what my mom and I would always request when my dad would make us our “basil butter pasta”.
While the pasta cooks, caramelize slices of lemon in butter. Then chop the lemon slices and toss with lots and lots of fresh basil.
Next, cook the zucchini in the remaining butter with garlic and thyme. Remove from the heat, add the angel hair pasta and the lemon basil mix and toss.
Spread some ricotta cheese into your bowl, add the butter pasta and finish with those breadcrumbs.
Done. Dinner in fifteen that’s colorful and oh so GOOD.
Oh…that ricotta
Yes, I whipped it in my food processor, which took me an extra five minutes. If you have the time, I’d recommend going the extra mile. While regular ricotta is good, whipped ricotta takes the pasta to new levels.
When you twirl the warm buttery lemon pasta into the creamy whipped cheese, it instantly creates a creamy sauce that melts in your mouth.
Roll your eyes back good, as I like to say. It makes the pasta just a touch more special, which is always ideal.
Looking for other summer pasta? Try these weeknight favorites.
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
Antipasto Pasta Salad with Herby Parmesan Vinaigrette
One Pot Lemon Basil, Asparagus, and Sausage Pasta
Lastly, if you make this 20 minute lemon butter pasta with ricotta and spicy breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How to video:
20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs
Servings: 6
Calories Per Serving: 487 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup Panko breadcrumbs
- 2 tablespoon drained capers
- 1/2-1 teaspoon crushed red pepper flakes
- 3/4 pound angel hair pasta
- kosher salt and black pepper
- 6 tablespoons cold salted butter
- 1 lemon, sliced, seeds removed
- 1 cup fresh basil, chopped
- 1 zucchini or yellow summer squash, very thinly sliced
- 3-4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 8 ounces ricotta cheese, whipped, if desired
Instructions
- 1. Heat a large skillet over medium heat. Add the olive oil, the breadcrumbs, capers, and crushed red pepper flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over and the capers fried, about 4 minutes. Remove the breadcrumbs from the skillet. Season with salt. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.3. Meanwhile, set your skillet over medium-high heat. Add the 2 tablespoons butter and lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil.4. To the skillet, add the remaining butter, zucchini, garlic, and thyme. Season with salt and pepper. Cook until the zucchini is golden, 5 minutes. Watch the garlic closely. Remove from the heat, stir in the pasta and 1/2 of the lemon/basil.5. Spread the ricotta into bowls. Add the pasta. Top with breadcrumbs and additional lemon/basil. Twirl the pasta up with the cheese. EAT and ENJOY.
Notes
To Make Fresh Breadcrumbs: Pulse torn bread in a food processor until roughly the size of peppercorns. I like to use ciabatta or crusty sourdough bread. If using fresh crumbs, toast them 3-4 minutes in the skillet first.
This post was originally published on June 15, 2020
Excellent! I made this for dinner last night and had a hard time convincing the family to finish over older leftovers before finishing off this dish for lunch! I did some alterations; I used half the breadcrumbs to make some baked chicken tenders, and kept the lemon on the side for personal tastes. I also think you could double or more the amount of squash if you wanted to plus up the veggies.
I am so glad you enjoyed this one, Ellen! Thank you for trying it! xTieghan
Very yummy! I might add toasted pine nuts next time. Just because I like them in my pastas
Thank you so much Shari! I am really glad you enjoyed this one! xTieghan
Do you take the capers out when you take the toasted bread crumbs out of the skillet or do they get left in the skillet. Thanks. Making this on Saturday.
Hi Phillip,
I took the capers out with the bread crumbs and then topped the pasta with them. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How did you make the whipped ricotta? Did you put it in a food processor with anything else? How long did you put it in the food processor for?
Hi Danielle,
I just put it in the food processor by itself until it was whipped, maybe 1 minute. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so delicious! We made it tonight and it was amazing! We can’t wait to see what recipes you create next!
Thank you so much Michelle! I am so glad you loved this! xTieghan
This was so good!!! I didn’t have ricotta on hand so did whipped feta instead and my husband and I thought it turned out great! We served it with salmon. So excited to try it again with the ricotta!
Thank you so much Kaley! I hope this turns out amazing for you with the ricotta! xTieghan
Do you leave the lemon peel on?
Hi Faith,
I sure do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Please post more video receipts if you can.
Thank you
I will try to! Thank you Kaudie! xTieghan
hmmm this one looks really great!
Thank you so much Ruth! I hope you try it! xTieghan
We really enjoyed this, but I am confused. How do you caramelize lemons without sugar? I had to keep them in the pan for much longer than a minute. Thanks! Love your recipes!
Hi Caren,
Thanks for trying the recipe! I am able to get a great caramelization by using a hot cast iron skillet and butter. Please let me know if you have any other questions! xTieghan
Thanks for this delicious-looking recipe, Tieghan! Will definitely try it this week. I forwarded it to a friend who I thought would love it, but I’d forgotten that she’s not a ricotta fan. I suppose you could just omit it, but that creamy goodness really adds to pasta dishes (we love it in your broccoli pesto pasta recipe). I’ve seen cottage cheese used as a sub in lasagna, but can’t imagine whipping it – plus it doesn’t have the subtle tang of ricotta. Any suggestions? Crème fraîche….mascarpone….? Thanks – and have a great week!
Hi Marcie,
You could totally omit the ricotta, but something like creame fraiche, mascarpone, or feta would also be delish! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! This pasta looks amazing. Would you consider showing us how to make fresh ricotta?!
Hi Krissy,
I’ve not attempted to make homemade ricotta, I like to use store bought. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another yummy pasta. Love the lemon. I’ve made similar, but not with capers. I’ll give it a try.
Thank you so much Joyce!! xTieghan
This looks so good~ I have never heard of this pasta, thank you for sharing the nice recipe! And the photo is really beautiful!
You are too sweet! Thank you!! xTieghan
This must be very rich is 3/4 lb. pasta feeds six people. (All that butter and cheese!) Siubds delish, though.
Thank you so much Jocelyn! I am so glad this recipe turned out so well for you! xTieghan