- January 2017
- Serves 3-4
- Hands-on time 20-25 min
Breadcrumb pasta is the dinner you didn’t know you needed, until now. Nina Olsson fries breadcrumbs with lemon zest and garlic until crunchy before using to top her simple breadcrumb spaghetti dish. If you want to keep it vegan then enjoy simply as it is, but we like ours with a good sprinkling of parmesan too.
If you love the idea of this crunchy breadcrumb coating, then try our spaghetti and kale pesto and pangrattato topping.
- Vegetarian recipes
- 14.4g (1.9g saturated)
- 101g (4.5g sugars)
- 300g spaghetti
- Olive oil for drizzling and frying
- 2 garlic cloves, crushed
- 250g breadcrumbs (use fresh or dry bread)
- 1 tsp salt
- 1 tsp finely grated lemon zest, plus extra to serve
- 80g baby leaf spinach
- Parmesan or vegetarian alternative (optional)
- Boil a large pan of water with a good pinch of salt and cook the spaghetti for about 10 minutes, according to the pack instructions. Drain, reserving a cupful of the cooking water, then season with salt and a drizzle of olive oil.
- Meanwhile, heat a frying pan over a medium-high heat and add a glug of oil. Add the garlic and cook, stirring, for a few seconds. Add the breadcrumbs and fry, stirring, for 3-4 minutes until golden brown. Remove the pan from the heat, add the salt and lemon zest, then transfer to a bowl.
- Reheat the same frying pan with another drizzle of olive oil. Fry the spinach for 1 minute until wilted, then add the cooked spaghetti and toss together well. Season to taste, then add some of the reserved pasta water if the spaghetti looks a little dry. Serve topped with the garlicky breadcrumbs, a little more lemon zest and plenty of freshly grated parmesan.
Recipe is from Nina Olsson’s cookbook Bowls of Goodness (£18.99 Kyle Books
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