Lemon Basil Angel Hair Pasta with Crispy Capers and Zucchini
If you’ve ever yearned for a dish that balances bright, fresh flavors with satisfying textures, this Lemon Basil Angel Hair Pasta with Crispy Capers and Zucchini is going to become your new go-to. Imagine twirling silky angel hair pasta infused with the zesty brightness of lemon, the herbal punch of fresh basil, and the unexpected crunch of toasted breadcrumbs and capers. It’s a dish that feels indulgent yet light, comforting yet vibrant — perfect for when you want to impress without stressing in the kitchen.
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup Panko breadcrumbs
- 2 tablespoons drained capers
- ½ to 1 teaspoon crushed red pepper flakes
- ¾ pound angel hair pasta
- Kosher salt and black pepper to taste
- 6 tablespoons cold salted butter divided
- 1 lemon sliced and 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 whipped ricotta cheese optional
Instructions
Toast the Breadcrumbs:
- In a large skillet over medium heat, warm the olive oil. Add the Panko breadcrumbs, capers, and crushed red pepper flakes. Cook, stirring occasionally, until the breadcrumbs are toasted and the capers are crispy, about 4 minutes. Remove the mixture from the skillet and season with a pinch of salt. Set aside.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente, following the package instructions. Drain and set aside.
Caramelize the Lemon:
- In the same skillet, over medium-high heat, melt 2 tablespoons of butter. Add the lemon slices and sear them for about 1 minute per side, until caramelized. Remove the lemon slices from the skillet, finely chop them, and mix with the chopped fresh basil.
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