Spaghetti with Lemon Herb Jam and Garlic Breadcrumbs

Course Main Course

Cuisine Italian

Keyword pasta, vegetarian

Total Time 30

Servings 2

Author Christine Ma

Make the garlic breadcrumbs. Melt 2 tablespoons butter in a nonstick saute pan over medium heat. Add the breadcrumbs and garlic powder, stirring to combine. Cook until the breadcrumbs are golden brown, stirring often. Remove from heat and let cool.
Make the lemon herb jam. Bring a medium pot of water to a boil. Add the spinach and blanch for 1 minute. Remove the spinach and shock in ice water. Drain and squeeze out the excess water. Finely chop the spinach with herbs either by hand or in a food processor.
Heat ½ cup olive oil a sauce pan over medium-low heat. Add the garlic cloves and cook until browned and softened, about 5 minutes. Mash the garlic with a fork. Add the olives and chili flakes to the oil and saute for 30 seconds. Add the chopped herbs and spinach and simmer for 10 minutes. Remove from heat and add the lemon juice and season with salt and pepper.
Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the pasta, reserving 1 cup of the cooking liquid.
Melt 2 tablespoons butter in a large saute pan over medium heat. Add the cooked pasta along with the reserved pasta water, lemon herb jam, and parmesan. Toss to combine, stirring until the cheese has melted. Season with salt and pepper.
Portion the pasta into two bowls. Top with ¼ cup breadcrumbs per plate, sliced olives, extra parmesan, and lemon zest. Serve immediately.

The breadcrumbs can be prepared up to 1 week in advance.

You can also make the lemon herb jam up to 2 days in advance.