Linguine With Spinach, Almonds, and Bread Crumbs
photo by Winktronic
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 14.79 ml olive oil, divided
- 59.14 ml slivered almonds
- 59.14 ml Italian breadcrumbs
- 1 garlic clove, minced
- 29.58 ml lemon juice, divided
- 14.79 ml lemon zest
- 283.49 g dry linguine
- 283.49 g spinach, stems removed
- 118.29 ml vegetable broth
- 4.92 ml salt
- 59.14 ml parmesan cheese
directions
- Heat 1 tsp olive oil in a nonstick skilled over medium heat.
- Add almonds and saute 1 minute until light brown.
- Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
- Stir in 1 Tbs lemon juice, cook 1 minute or until breadcrumbs are dry. Stir in lemon zest, remove from heat and set aside.
- Cook pasta according to package directions. Before draining pasta, add spinach to the colander first, then drain pasta on top of spinach.
- Immediately return pasta and spinach to the pot, tossing gently until spinach wilts.
- Add breadcrumb mixture to pot; toss gently. In a separate bowl, combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veggie broth, and salt; drizzle this mixture over the pasta in the pot, toss until well blended.
- Top with parmesan cheese to taste, and serve immediately.
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RECIPE SUBMITTED BY
Momginerd
Livonia