I have been living low carb for years, but once in a while I splurge, and when I do it has to be worth it! Trust me when I say this Browned Butter Linguine with Crispy Breadcrumbs is absolutely a dream.
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Let’s Talk about Browned Butter Linguine with Crispy Breadcrumbs
If tender al dente pasta and spinach tossed in rich browned butter and topped with crispy herbed Parmesan bread crumbs sounds like your thing, welcome, you are my people. If you are new to browned butter, let me tell you about how amazing it is. It adds a rich, almost nutty flavor to any dish, taking simple recipes to the next level. That said, browned butter isn’t the only star of the show…the bread crumbs are the topper, literally! These bread crumbs are made with sourdough bread, parmesan, olive oil, parsley, lemon zest, red pepper flakes and sea salt. When sprinkled on an already beautiful pasta dish, they put it over the top. This recipe takes about 25 minutes to make and feeds two as main course, four as a side dish.
BROWNING BUTTER:
Browned butter adds a rich, nutty, slightly sweet flavor to this pasta. To make, you simply place butter into a small pan on medium heat, the butter will melt, then begin to bubble up. You’ll want to stir occasionally and keep an eye on the butter so it doesn’t burn. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned.
When it All Comes Together it’s Magic!
I hope you love this recipe as much as I do. You can serve this pasta as a vegetarian main course and if you wish, you can add rotisserie chicken. It’s also great as a side dish served with steak, roast chicken, or simple salmon steaks.
Love Browned Butter Pasta and Need More Recipes?
Try my Browned Butter Ravioli!
The Recipe: Browned Butter Linguine with Crispy Breadcrumbs
What you need: a food processor, (I use this mini one, it’s affordable!) a microplane for grating parmesan and zesting citrus and a good quality pot.
A simple pasta that tastes and looks gourmet! Feeds two as main course, four as a side dish
- 8 ounces linguine, cooked to package instructions
- 1/2 slice sourdough bread, torn
- 1 cup freshly grated Parmesan
- 1/2 tablespoon good quality olive oil
- 2 tablespoon flat leaf parsley, chopped and separated
- zest of on lemon
- 4 tablespoons butter
- 1/4 teaspoon red pepper flakes
- 2 cups baby spinach
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Preheat oven to 400 degrees and place oven rack in center position. Place a medium sized pot of salted water to boil. While you wait for water prepare bread crumbs.
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Place 1/2 a slice of sourdough bread (torn), parmesan, and olive oil into a food processor and mix until well combined. Place onto a baking sheet and bake for 6-7 minutes. While bread crumbs bake chop parsley and zest lemon. Set aside.
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Start pasta if water is boiling and cook to package instructions.
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Remove bread crumbs from oven, toss with parsley, lemon zest and red pepper flakes, set aside. Make brown butter:
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Place a small pan on cooktop on medium heat. Add butter, bring to a simmer (you may need to lower the temp a little once it gets going) When butter is slowly simmering, stir here and there. After 3-4 minutes the butter will start to brown. Once it's brown turn off heat.
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When pasta is ready, remove 1/4 cup pasta water, set aside. Strain pasta, do not rinse! Immediately add spinach into the pasta pot and pour pasta on top. Allow to sit for 30 seconds, steaming the spinach. Pour browned butter over pasta and toss, add two tablespoons pasta water and toss again. Sprinkle with a couple pinches of sea salt. Pour onto a platter or into a bowl. Top with bread crumbs and toss again. Serve!
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