Healthy Lemony Olive Pasta Recipe - Women's Health

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Linda Xiao

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Cal/Serv: 482

Yields: 4 servings

Total Time: 0 hours 15 mins

1/4 c.

panko

1 tbsp.

grated lemon zest plus ¼ cup juice

1

scallion, finely chopped

1 c.

flat-leaf parsley

3/4 c.

pitted Castelvetrano olives

2

cloves garlic

1/2 c.

cilantro

2 tbsp.

capers, drained

1/4 c.

grated Parmesan, plus more for serving

3 tbsp.

olive oil 

Kosher salt

12 oz.

thin spaghetti

1. Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, 4 to 6 minutes. Remove from heat; toss with lemon zest and scallion.
2. In a food processor, pulse parsley, olives, garlic, cilantro, and capers until finely chopped. Add Parmesan and pulse to combine, then add oil and 2 Tbsp lemon juice and pulse to combine.
3. Add 1 Tbsp salt to boiling water, then cook pasta per package directions. Reserve 1 cup pasta cooking water, then drain and return pasta to pot and toss with remaining 2 Tbsp lemon juice. Toss pasta with olive sauce and 1/2 cup cooking water, adding more water if pasta seems dry. Serve topped with lemony breadcrumbs. 

Per serving: 482 cal, 16 g fat (2.5 g sat), 14 g protein, 646 mg sodium, 71 g carb, 4.5 g sugars (0 g added sugars), 4 g fiber

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Healthy Lemony Olive Pasta Recipe - Women's Health

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