15-minute garlic bread pasta
Like most of my weeknight recipes, this 15-minute garlic bread pasta is made up of things I always keep on hand: a box of pasta, a head of garlic, a lemon, some herbs, and a hunk of Parmesan. Finishing it off with a good dose of toasty breadcrumbs makes the whole thing reminiscent of garlic bread. It’s vegetarian, of course, but it’s also easy to make gluten-free: just use a box of Banza pasta and GF panko breadcrumbs.
toasting breadcrumbs for garlic bread pasta
Toasty, garlicky breadcrumbs are one of my favorite ways to instantly amp up dinner, be it a pasta dish or a side salad. In fact, my preferred method comes from Smitten Kitchen’s kale salad, which my family has been making for years.
Instead of heating the olive oil first, you just add the oil, panko breadcrumbs, minced garlic, and a pinch of salt to a skillet and then turn the heat to medium. It’s faster, easier, and practically foolproof: as long as you keep an eye on things, you’ll have flavorful, golden-brown breadcrumbs in just a few minutes.
making pasta the protein source
When I don’t have the energy to think about a protein source, I often turn to a box of pasta. There are lots of great options on shelves these days, and what you prefer will come down to your personal taste preferences. Here, I like using Banza, because it comes in an 8-ounce box and has a mildly nutty flavor that I enjoy.
15-minute garlic bread pasta
serves 3 to 4
Ingredients
- kosher salt and freshly-ground black pepper
- 8 ounces dry short pasta, such as cavatappi (I used an 8-ounce box of Banza)
- 1/2 cup panko breadcrumbs (GF if needed)
- 2 tablespoons extra-virgin olive oil, divided, plus more for serving
- 5 cloves garlic, minced, divided
- 1 tablespoon unsalted butter
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- zest and juice of 1/2 lemon
- 2 ounces finely-grated Parmesan cheese (about 1 cup)
- 1/2 cup finely-chopped freshly parsley leaves and tender stems
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Reserve 1 cup pasta water, then drain. If using Banza, cook it for a minute less than the lower end of the time range specified. (for example, the cavatappi box says to cook for 6 to 8 minutes, so I cook it for 5). Also, be sure to simmer the pasta rather than boiling it, and rinse it under cold water immediately after straining it. These tips will ensure it's perfectly cooked and not mushy!
- Meanwhile, add the breadcrumbs, 1 tablespoon of the oil, 1 minced garlic clove, and a pinch of salt to a large, high-sided skillet or braiser. (I know it feels awkward to not heat the oil first, but you really don't need to here!) Turn the heat to medium and cook, stirring, until the breadcrumbs are golden-brown and toasted, 3 to 4 minutes. Transfer to a small bowl.
- Give the skillet a second to cool off (you don't want the next batch of garlic to brown too quickly). Add the butter and remaining 1 tablespoon oil and heat over medium-low. When the butter is about halfway melted, add the Italian seasoning, red pepper flakes, remaining 4 minced garlic cloves, and several grinds black pepper. Cook, stirring, until the garlic is fragrant and just beginning to turn golden, 1 to 3 minutes (if your skillet was still hot, this will happen quickly).
- Reduce the heat to low. Add the cooked pasta, lemon zest and juice, and a splash of the reserved pasta water and stir to coat. Remove from the heat and add half the Parmesan, half the parsley, and half the breadcrumbs. Season generously with salt to taste.
- Divide the pasta into individual serving bowls and top with the remaining Parmesan, parsley, breadcrumbs, and a drizzle of olive oil.
Yes?
No?