Lemony Burrata Pasta with Crispy Breadcrumbs

• 1 tablespoon olive oil (for toasting breadcrumbs)
• 1/2 cup breadcrumbs (panko recommended)
• angel hair pasta (enough for 2-3 servings)
• 1 cup pasta water (reserved from cooking pasta)
• 1 stick butter (for the sauce)
• garlic (to taste, measure with your heart)
• 1/2 lemon (zest and juice)
• 1 cup spinach (or arugula, see instructions)
• 1/2 cup Parmesan cheese (grated)
• 1 ball burrata (torn for topping)

Instructions

1. 1

   Cook the angel hair pasta according to package instructions in heavily salted water. Reserve about 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat 1 tablespoon olive oil in a small pan. Add breadcrumbs and toast until golden brown, about 3-4 minutes. Season with salt and pepper if desired. Set aside.

   4 min
3. 3

   In a large pan, melt 1 stick of butter over medium heat. Add garlic (to taste), the zest of half a lemon, and 1 cup spinach. Cook until the garlic is fragrant and the spinach is wilted, about 2 minutes.

   2 min
4. 4

   Add the cooked pasta to the pan along with about 1/2 cup of the reserved pasta water. Toss and stir vigorously to emulsify the sauce. Add more pasta water as needed until the sauce is creamy and coats the pasta.

   2 min
5. 5

   Remove the pan from the heat. Add the juice of half a lemon and the grated Parmesan cheese. Stir well. If using arugula instead of spinach, add it at this stage and toss until just wilted. (Optional: finish with a small pat of butter for extra richness.)

   1 min
6. 6

   Plate the pasta. Tear the ball of burrata into pieces and distribute over the servings. Sprinkle the toasted breadcrumbs on top. Serve immediately.