20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

 

2 T. extra virgin olive oil

1 C. Panko breadcrumbs

2 T. drained capers

1/2-1 tsp. crushed red pepper flakes

3/4 lb. angel hair pasta

kosher salt and black pepper

6 T. cold salted butter

1 lemon, sliced, seeds removed

1 C. fresh basil, chopped

1 zucchini or yellow summer squash, very thinly sliced

3-4 cloves garlic, minced or grated

2 T. fresh thyme leaves (or 2 tsp. dried thyme)

8 oz. ricotta cheese, whipped, if desired

 

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. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. Meanwhile, set your skillet over medium-high heat. Add the 2 T. 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. 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. 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.