Lemon Artichoke Spaghetti with Bread Crumbs


serves 2-3

recipe adapted from Dinner Just for Two

for the breadcrumbs

  • 1 tablespoon olive oil
  • 1  1/2 cup croutons (or 1/3 cup bread crumbs)
  • salt
  • fresh ground black pepper


for the rest:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 12 oz. jar of marinated artichokes, juice included
  • salt and fresh ground black pepper
  • 8 oz. spaghetti
  • zest of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh Italian parsley, chopped (for garnish)

First, make the toasted bread crumbs In a large skillet, heat the olive oil over medium heat. Add the bread crumbs and toast, stirring frequently, until they are golden brown. Add a pinch of salt and pepper and remove from the heat. Remove from the pan to cool and set aside.

Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain and set aside.

In the same pan used for the bread crumbs, make the rest of the pasta sauce. Add the olive oil and turn the heat to medium. Saute the garlic and red pepper flakes.

Add the artichoke hearts and the liquid from the jar and cook until sauce reduces and the artichokes are tender, about 5 minutes.

Add the drained pasta to the skillet with the artichokes and toss to combine. Stir in the lemon zest, bread crumbs, and chopped parsley. Taste and adjust for additional salt, pepper, and red pepper flakes if desired.