Garlic Spinach Pasta with Lemon and Crispy Breadcrumbs
Ingredients
- 12 ouncespasta
- 6 cupsfresh spinach
- 4 clovesgarlic
- 4 tablespoonsolive oil
- 1lemon
- ½ cuppanko breadcrumbs
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Zest and juice 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a small skillet over medium heat. Add panko breadcrumbs and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer to a plate.
- 03
In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- 04
Add spinach in handfuls, stirring until wilted, about 3 minutes total.
- 05
Add cooked pasta to the skillet with spinach. Pour in 1/2 cup reserved pasta water, then squeeze lemon juice over everything. Toss to combine, adding more pasta water if needed to create a light, silky sauce.
- 06
Season with salt and pepper to taste. Divide among bowls and top with crispy breadcrumbs.
Spice Tips
For more warmth, increase red pepper flakes to 1/2 teaspoon. A handful of fresh basil or parsley stirred in at the end adds brightness. If you like heat, add a pinch of cayenne alongside the red pepper flakes.
Make this vegan by using any pasta shape. The crispy breadcrumbs add textural contrast and can be made up to 2 hours ahead. Leftovers keep in the fridge for 2 days and reheat gently with a splash of pasta water.