Gluten-Free Lemon Spaghetti with Anchovy Breadcrumbs Recipe
Servings: 4 servings
Calories: 731kcal
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
Calories: 731kcal | Carbohydrates: 78g | Protein: 13g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 18mg | Sodium: 319mg | Potassium: 28mg | Fiber: 2g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg