Overhead view of Lemon Pasta in a white bowl with breadcrumbs on top on a white background

Gluten-Free Lemon Spaghetti with Anchovy Breadcrumbs

Spring is right around the corner but many of you I’m sure are still freezing your tails off in winter! So why not mix a refreshing, vibrant flavor like lemon with a comforting food like pasta? This Gluten-Free Lemon Spaghetti with Anchovy Breadcrumbs recipe features a secret weapon to making delicious pasta – the anchovy breadcrumbs!

Before turning your nose up at the anchovy breadcrumbs, you should know that on Beat Bobby Flay, he wins every time he uses anchovy breadcrumbs! Even if you think you don’t like anchovies, this is worth a try! The flavor of the anchovy breadcrumbs pairs nicely with the lemon. Plus, it adds great texture to this refreshing pasta dish.

I used Kinnikinnick’s gluten-free panko breadcrumbs. You can use your favorite gluten-free pasta in this – I typically like to use a combination of corn and rice pasta because the texture is great and it stays together well.

Get more gluten-free pasta recipes.

Lemon Pasta topped with breadcrumbs in a white bowl with wooden fork

5 from 1 vote
Overhead view of Lemon Pasta in a white bowl with breadcrumbs on top on a white background
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Gluten-Free Lemon Spaghetti with Anchovy Breadcrumbs Recipe

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 731kcal
Author: Gluten Free & More

Ingredients

For the breadcrumbs:

  • 2 tablespoons olive oil
  • 2 cloves garlic , finely minced
  • 2 anchovy fillets
  • ½ cup Kinnikinnick Panko Style Breadcrumbs
  • Zest of 1 lemon , finely grated
  • ¼ cup fresh basil leaves , chopped
  • Kosher or fine sea salt
  • Freshly ground black pepper

For the spaghetti:

  • Kosher or fine sea salt
  • 12 ounces gluten-free spaghetti
  • ½ cup olive oil
  • ½ cup grated Parmesan cheese
  • Juice of 2 large lemons
  • Freshly grated black pepper

Instructions

Make the breadcrumbs:

  • Heat oil in a nonstick skillet over medium heat. Add the garlic and anchovies, mashing with the back of a spatula, and cook for 1 minute. Add the breadcrumbs and cook, stirring until golden brown, about 3 minutes. Remove from heat and stir in the lemon zest and basil. Season to taste with salt and pepper. Set aside.

Make the spaghetti:

  • Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to the package directions.
  • Whisk together the olive oil, Parmesan, and lemon juice in a large bowl.
  • Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the lemon sauce, tossing to coat. Add some of the cooking water, a little at a time, if the sauce is too dry. Season to taste with salt and pepper.
  • Serve the spaghetti topped with the breadcrumbs.

Nutrition

Nutrition Facts
Gluten-Free Lemon Spaghetti with Anchovy Breadcrumbs Recipe
Amount Per Serving
Calories 731 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 8g40%
Polyunsaturated Fat 4g
Monounsaturated Fat 26g
Cholesterol 18mg6%
Sodium 319mg13%
Potassium 28mg1%
Carbohydrates 78g26%
Fiber 2g8%
Sugar 1g1%
Protein 13g26%
Vitamin A 188IU4%
Vitamin C 1mg1%
Calcium 145mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Anchovy Breadcrumbs Kinnikinnick Lemon Spaghetti Spring
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