Fried breadcrumbs add a lovely touch to soft pasta and tender wilted spinach.
Ingredients
- 500g penne rigate
- 60ml (1/4 cup) olive oil
- 90g coarse fresh breadcrumbs
- 1 garlic clove, crushed
- 1-2 small fresh red chillies (optional), seeded, thinly sliced
- 2 teaspoons finely grated lemon rind
- 150g baby spinach leaves
- 1/2 cup chopped fresh continental parsley
- 1 bunch chives, cut into 3cm lengths
- 50g (1/3 cup) coarsely grated parmesan
Method
- Step 1Cook the pasta in a saucepan of salted boiling water until al dente. Drain and return to the pan.
- Step 2Meanwhile, heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Cook the breadcrumbs, stirring, for 1 minute or until starting to brown. Add garlic and chilli, and cook, stirring, for 3 minutes or until crisp and golden. Remove from heat. Stir in lemon rind. Season with salt and pepper.
- Step 3Add the spinach and remaining oil to the pasta. Toss for 1 minute or until the spinach just wilts. Add the parsley, chives and parmesan. Season with salt and pepper and gently toss to combine.
- Step 4Divide the pasta mixture among serving bowls. Top with the breadcrumb mixture.
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1993 kj
Energy
14g
Fat Total
4g
Saturated Fat
5g
Fibre
16g
Protein
7mg
Cholesterol
240.84mg
Sodium
1g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
Notes
Lemony garlic crumbs add texture and tang to pasta with spinach, parsley and chives.
- Author: Kerrie Ray
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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