Herbed Artichoke and Lemon Bucatini with crispy bread crumbs and chilies!
Heat a skillet over medium, add the oil and butter for the breadcrumbs and let warm for
about 30 seconds. Add the breadcrumbs and seasoning and cook until golden brown
(about 3 minutes). Set aside.
Meanwhile, boil a large pot of salted water and cook the noodles (according to the package) al dente.
Keep your skillet warm, add the oil, onion and garlic and cook until translucent, about 5
minutes.
Add the artichokes and cook for 2-3 minutes.
Add the white wine vinegar and lemon juice and let cook for about 30 seconds and then add the butter and cook for another 1-2 minutes.
If thick, add 1-2 Tbsp of pasta water until there is a creamy pasta sauce consistency.
Add pasta to the sauce and mix until everything is combined. Once the pasta has been
tossed in the pasta sauce, add the Artichoke & Herb cheese and the spinach and cook until the spinach is wilted.
Serve with toasted breadcrumbs and some crusty bread.
Ingredients
Directions
Heat a skillet over medium, add the oil and butter for the breadcrumbs and let warm for
about 30 seconds. Add the breadcrumbs and seasoning and cook until golden brown
(about 3 minutes). Set aside.
Meanwhile, boil a large pot of salted water and cook the noodles (according to the package) al dente.
Keep your skillet warm, add the oil, onion and garlic and cook until translucent, about 5
minutes.
Add the artichokes and cook for 2-3 minutes.
Add the white wine vinegar and lemon juice and let cook for about 30 seconds and then add the butter and cook for another 1-2 minutes.
If thick, add 1-2 Tbsp of pasta water until there is a creamy pasta sauce consistency.
Add pasta to the sauce and mix until everything is combined. Once the pasta has been
tossed in the pasta sauce, add the Artichoke & Herb cheese and the spinach and cook until the spinach is wilted.
Serve with toasted breadcrumbs and some crusty bread.