White Pasta With Garlic Parmigiano Breadcrumbs

Name: White Pasta With Garlic Parmigiano Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 splash of olive oil; 2 small cloves garlic, minced; 1 1/2 cups fresh bread crumbs; 1/4 cup grated Parmigiano; 1 handful flat-leaf parsley chopped; 1 pinch lemon zest; 3/4 pound linguine (or whatever pasta you like); 1/2 cup milk, plus more as needed (you can also add some of the hot pasta water if you find it's a bit dry); 2 cups ricotta, at room temperature; 1/4 cup grated Parmigiano or Pecorino Romano cheese; 1 pinch salt and pepper, plus more to taste

Servings: persons

2 tablespoons butter
1 splash of olive oil
2 small cloves garlic, minced
1 1/2 cups fresh bread crumbs
1/4 cup grated Parmigiano
1 handful flat-leaf parsley chopped
1 pinch lemon zest
3/4 pound linguine (or whatever pasta you like)
1/2 cup milk, plus more as needed (you can also add some of the hot pasta water if you find it's a bit dry)
2 cups ricotta, at room temperature
1/4 cup grated Parmigiano or Pecorino Romano cheese
1 pinch salt and pepper, plus more to taste

1
In a skillet, melt butter with a splash of olive oil, then add the garlic and cook until it just starts to brown. Add the bread crumbs and continue to cook until the crumbs are lightly browned. Take off the heat and pour the mixture into a bowl. Add the Parmigiano, parsley, and lemon zest, stir to combine, and set aside.
2
Bring a large pot of water to a boil. When there is a rolling boil, add a lot of salt-taste the water; it should taste salty. Put the pasta in and stir to separate.
3
While the pasta is cooking, heat your milk until it's hot to the touch (I microwaved it for 45 seconds). Put the ricotta and Parmigiano in your serving bowl and add the hot milk, mix it up, and season to taste. When the pasta is al dente, drain and add the hot pasta to the bowl with the ricotta-milk mixture. Toss to combine and top with the bread crumbs. Garnish with a little more grated Parmigiano and serve.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 splash of olive oil, 2 small cloves garlic, minced, 1 1/2 cups fresh bread crumbs, and more.

Yes, White Pasta With Garlic Parmigiano Breadcrumbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!