Pasta With Lemon, Spinach, Parmesan and Bread Crumbs
Ready In: 30 mins
Serves: 4
Ingredients
- 2 cups fresh breadcrumbs, made from crustless french bread
- 7 tablespoons extra virgin olive oil, divided
- 12 ounces linguine
- 4 cloves garlic, thinkly sliced
- 3 tablespoons fresh lemon juice
- 1⁄4 teaspoon dry crushed red pepper
- 1 (6 ounce) bag baby spinach leaves
- grated parmesan cheese (to garnish)
Directions
- Preheat oven to 375*F.
- Toss bread crumbs with 1 TBS oil in large bowl to coat.
- Spread evenly on rimmed baking sheet.
- Bake until breadcrumbs are golden, about 5 minutes.
- Cool.
- Sprinkle with salt.
- Cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.
- Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat remaining 6 TBS oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.
- Cook oil mixture until garlic turns golden, about 5 minutes.
- Toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.
- Sprinkle breadcrumbs over.
- Serve pasta, passing grated Parmesan cheese seperately.
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