Description

Lemon Fontina Capellini with Stracciatella and Toasted Breadcrumbs is a bright and creamy pasta dish featuring delicate capellini tossed in luscious cheeses and zesty lemon, topped with crunchy toasted breadcrumbs for perfect texture.

Ingredients

8 oz capellini pasta

1 cup stracciatella cheese

1 cup Fontina cheese, shredded

2 tablespoons olive oil

2 cloves garlic, minced

1 lemon, zested and juiced

½ cup vegetable or chicken broth

½ cup toasted breadcrumbs

Salt, to taste

Freshly cracked black pepper, to taste

Fresh basil leaves, for garnish

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Instructions

Bring salted water to a boil in a large pot. Cook capellini according to package instructions until al dente.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add vegetable or chicken broth, lemon zest, and juice. Stir to combine.
Drain pasta, reserving 1 cup of pasta water. Add pasta to skillet and toss to coat with the sauce.
Remove from heat and stir in Fontina and stracciatella until melted and creamy.
Add reserved pasta water gradually to adjust sauce consistency if needed.
Season with salt and freshly cracked black pepper to taste.
Plate pasta and sprinkle toasted breadcrumbs on top for crunch.
Garnish with fresh basil leaves.
Serve immediately for best flavor and texture.

Notes

Use gluten-free pasta for a gluten-free option.

Add sautéed mushrooms or asparagus for extra veggies.

Substitute Fontina with mozzarella or provolone for a milder flavor.

Sprinkle red pepper flakes for a touch of heat.

Store leftovers in an airtight container in the fridge up to 2 days.

Reheat gently on stovetop or microwave with splash of broth or water to loosen sauce.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 350mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 15g
Cholesterol: 40mg