Ever since the Southern husband and I did the Whole 30 last summer, we have kept the pasta recipes few and far between in our kitchen. Not that we don’t love pasta – let me be clear that WE LOVE PASTA. But it’s now and every once in a while treat, so you know that when I do go for the pasta at dinner time, it’s got to be good. More than good..it’s got to be great. And I’m here to tell you that when you add crispy breadcrumbs and artichoke hearts to pretty much anything, it’s going to be great. Take that to the bank. So for our latest rare pasta supper, it was hello, artichoke pasta with breadcrumbs! Tender, slightly sweet, slightly tangy, a little bit crunchy, a whole lot of delicious – let’s make some!
We’ve also gone super-easy on the bread since our Whole 30ing started, and while that sounds like sadness, I have to say that it is pretty much the opposite. Because the name of the game in our house these days is to have things like pasta and bread sparingly, and that whole thing about how absence makes the heart grow fonder? TRUTH. And so now, when I make a loaf of my Almost No Knead bread, we enjoy it down to every last breadcrumb – and that is exactly where those crispy breadcrumbs came from. I made my first loaf in several months, and we had open-faced ham and jam sandwiches along with a few other bread-based delicious things, and I used the last slices to whirl up a whole mess of fresh breadcrumbs that I sautéed in a little olive oil and butter and sea salt. Once they were done, I cooked up a package of artichoke hearts in a mixture of white wine and lemon juice, and just enough butter to make it velvety. Toss in some cooked pasta and a little parmesan cheese, mix it all up, and then pop it on a warm plate with a pile of crispy breadcrumbs on top.
Enjoy every last twirled-around-your-fork bite, because pasta and bread are now a treat and not an ordinary event. Feel ridiculously happy and satisfied.
Print
Artichoke Pasta with Bread Crumbs
Yield: 4
Print Recipe
Pin RecipeIngredients
- 3-4 slices bread (any kind will do), torn into chunks
- 2 tablespoons olive oil
- 6 tablespoons butter
- Sea salt and pepper
- 1 package frozen artichoke hearts, thawed
- Zest and juice from one lemon
- 1/4 cup white wine
- 1/2 cup grated parmesan cheese
- 12 ounces linguine or spaghetti
Instructions
- Whirl the bread chunks in a food processor until they are crumbs.
- Put the oil and two tablespoons of the butter in a large deep skillet over medium high heat. Add the breadcrumbs and cook, stirring often, until the breadcrumbs are deep golden and crispy. Remove to a small dish and wipe out the skillet.
- Cook the pasta according to package directions in heavily salted water. Scoop out a cup of the cooking liquid before draining.
- While the pasta is cooking, add another two tablespoons of butter to the skillet and melt over medium high heat. Add the artichokes and stir for a minute or two. Add the lemon zest and juice along with the wine, and simmer for another 2-3 minutes. Add the remaining butter and stir until melted.
- Add the drained cooked pasta and the cheese, and toss with tongs until everything is mixed together, adding some of the pasta water as needed to make a light sauce.
- Divide pasta among plates, top with lots of those gorgeous breadcrumbs and serve!
What an elegant dish. We rarely eat pasta, but this is something that I would really, really enjoy. Dare I say that it is “perfect”? I do. It really is. Thanks for such a perfect recipe.
Aw, thanks Kim! 🙂
I think pastas are may be the perfect, perfect food. And this one here looks scrumptious!
Pasta is the BEST.
I could eat pasta pretty much every day, though I try to stay clear from it when I can! This artichoke pasta sounds amazing, Kate! I love the bread crumb topping and don’t think I would have any self control around this!
Me too on the every day part!!
Oh wow! That looks really, really good! And it is perfect for a Lenten Friday supper. I know what I”m having tonight!
You know, that never occurred to me but you are so right! Next Friday. 🙂
I’ve never done Whole 30, but we also keep the pasta and breads to a minimum. I don’t really crave them, and it’s nice to have them occasionally. Especially in a dish like this! I love artichokes, and the breadcrumb addition is awesome.
The Whole 30 is pretty amazing, I have to say. And it definitely makes you appreciate pasta when it comes back into your life!
i keep seeing bread crumbs atop pasta dishes, but it’s something i still haven’t tried myself! love the artichokes in this–very unexpected but very welcome!
You will love the bread crumb crunch, I promise!
This will make me happy! I’m not huge on pasta either, so I’m like you – it’s gotta be good when I tuck into a plate or bowl. And this looks divine- particularly since I’m craving artichokes lately with spring a-comin 🙂 Need to make some of that bread, too!!
Oh, definitely make the bread! It’s definitely in my Top Ten of all time favorite recipes. 🙂
I don’t eat pasta very often, but for this I’d definitely make an exception. It looks delicious! And those artichokes sound wonderful in there.
This one is definitely worth the pasta splurge!
I have a weakness for pastas….this one looks like a winner! Love the artichokes, but my kids aren’t huge fans. Maybe this is one I make when they are at Grandmas! 🙂
I love that plan!
We’ve been keeping pasta recipes to a minimum also and while I miss it, I feel like it’s for the best! Though, I can never resist anything with artichokes so I think this will HAVE to be made.
And I’m thinking it’s totally necessary to eat artichokes NOW, so baby is born loving them too. 🙂