Easy 15 Minute Garlic Lemon Pantry Pasta

Christina Musgrave | Tasting With Tina
by Christina Musgrave | Tasting With Tina
4 Servings
10 min

This easy 15 minute garlic lemon pantry pasta really is SO easy.


A few days ago, I couldn’t decide what to make for dinner. Pantry pasta popped into my head, but as I was grabbing pasta from my pantry, I looked at a bunch of lemons that needed to be used.


And then, this recipe came to life! I was really thrilled with how this pasta turned out.


The lemon adds a great touch to the breadcrumbs and tastes awesome with the pasta. I love changing things up, and this was really what I needed to get my recipe wheel churning this week.


I’m thinking this is a perfect recipe for a quick weeknight dinner, especially now that we’re in back to school season!

Or, this would be great on a slow Friday evening, with a glass of Chardonnay or an Aperol Spritz in hand.


No matter how you enjoy this – it’ll be delicious.


Easy 15 Minute Garlic Lemon Pantry Pasta
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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Ingredients
  • 1/2 lb pasta (I used bucatini)
  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • juice of 1 lemon
  • 1 tsp red pepper flakes
  • 2 tbsp breadcrumbs
  • salt and pepper, to taste
  • 1 tbsp extra virgin olive oil
  • parmesan cheese, for serving
  • lemon wedges, for serving
Instructions
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions.
Heat olive oil in a pan on medium heat. Add garlic and red pepper flakes to the pan. Sauté until garlic is fragrant, about 2 minutes. Then, add lemon juice to the pan and cook for 1 minute.
Remove the pan from heat and add breadcrumbs, toasting them until golden brown. Watch closely to avoid burning.
Add salt and pepper to breadcrumb mixture.
When the pasta is done, drain and transfer to a large serving bowl. Toss with extra virgin olive oil.
Add breadcrumb mixture to the pasta and mix well. If your pasta looks dry, add a little more extra virgin olive oil.
Serve with parmesan cheese and lemon wedges.
Christina Musgrave | Tasting With Tina
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