Ingredients
¼cupbutter
2tbspolive oil,extra virgin
2garlic cloves,finely minced
1tsplemon zest
2tbspbread crumbs,Italian-seasoned
2tbsplemon juice
8ozspaghetti noodles,uncooked
salt and freshly ground black pepper,to taste
2ozRomano cheese,freshly, finely grated
8basil leaves,freshc, chopped
¼cupalmonds,sliced, toasted if desired
Preparation
Cook the pasta according to the directions listed on the package. Meanwhile, brown the butter in a small saucepan then set aside.
Heat olive oil in a small skillet over medium heat.
Stir in the garlic and lemon zest, and saute until lightly golden. Stir in the bread crumbs and toast, stirring constantly, until golden then remove from heat.
Pour the garlic mixture into the browned butter mixture along with the lemon juice, and whisk to combine.
Once the pasta has cooked through, drain well and return to pasta pot.
Pour the browned butter mixture over pasta, season with salt and pepper to taste, then add the Romano cheese, basil, and almonds. Toss the mixture to evenly coat.
Serve warm.
