Garlic Butter Pasta with Wilted Spinach and Crispy Breadcrumbs
Ingredients
- 1 poundpasta
- 10 ouncesfresh spinach
- 4 tablespoonbutter
- 5 clovesgarlic
- ½ cuppanko breadcrumbs
- ¾ cupparmesan cheese
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Method
- 01
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente; reserve 1 cup of pasta water, then drain.
- 02
In the same pot, melt 2 tablespoons butter over medium-high heat. Add panko breadcrumbs and cook, stirring often, for 2–3 minutes until golden and fragrant. Season with salt and pepper. Transfer to a small bowl.
- 03
Reduce heat to medium. Add remaining 2 tablespoons butter and cook garlic, stirring, for about 1 minute until fragrant (don't brown it).
- 04
Add spinach to the pot in batches, stirring until each batch wilts before adding more. This takes 2–3 minutes total.
- 05
Return cooked pasta to the pot. Add 0.5 cup reserved pasta water, red pepper flakes, and most of the parmesan. Toss well for 1–2 minutes, adding more pasta water if needed to create a light, silky sauce.
- 06
Taste and adjust seasoning with salt and pepper. Divide among bowls, top with crispy breadcrumbs and remaining parmesan, and serve immediately.
Spice Tips
The red pepper flakes add gentle heat. For more warmth, increase to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the whole dish—try 1 tablespoon if you want a subtle citrus note.
This recipe works beautifully with any short pasta shape—penne, fusilli, or orecchiette all catch the buttery sauce. If fresh spinach isn't available, use 5 ounces frozen spinach, thawed and squeezed dry.