Description
Creamy goat cheese and lemon zest brighten up tender wilted greens in this vibrant pasta dish. Toasted breadcrumbs add a delightful crunch.
Ingredients
Units
Scale
- 6 oz (170 g) papparadelle noodles
- 2 tbsp unsalted butter or olive oil
- 1/3 cups (85 ml) panko breadcrumbs
- 1 shallot
- 2 cloves garlic
- 1/2 lbs (227 g) bloomsdale spinach
- 2 tsp lemon zest
- Juice of 1/2 of a lemon
- 4 oz (113 g) goat cheese
- Up to 1 cups (237 ml) pasta water
- Kosher Salt
- Freshly cracked black pepper
- Freshly grated Parm
- Crushed red chili flakes
Instructions
- Bring heavily salted water to a boil.
- Prepare the remaining ingredients while the water boils.
- In a medium-sized skillet over medium heat (approximately 300°F/150°C), add butter or olive oil, panko breadcrumbs, salt, and pepper; stir to combine.
- Cook until breadcrumbs are golden brown and toasted; transfer to a bowl.
- Wipe out the skillet. Add butter or olive oil over medium heat (approximately 300°F/150°C).
- Add diced shallot and cook until translucent and soft.
- Add diced spinach or chard stems and cook until soft.
- Add diced garlic and leafy spinach (or chopped chard) and cook until leaves wilt. Season with salt. Turn off heat.
- When the water boils, add noodles. Cook until almost al dente.
- Reserve 1 cup of pasta water.
- Heat the skillet over medium heat (approximately 300°F/150°C).
- Add pasta, goat cheese, lemon zest, lemon juice, and ½ cup pasta water.
- Stir until creamy. Add more pasta water if needed. Season with salt and pepper.
- Add more lemon juice if desired.
- Divide onto two plates. Top with toasted breadcrumbs, black pepper, Parmesan cheese, and crushed red pepper flakes (optional).
Notes
- For a richer flavor, use a combination of butter and olive oil when sautéing the shallot and greens.
- If you don’t have panko breadcrumbs, you can substitute regular breadcrumbs, but they may not be as crispy.
- To prevent the pasta from sticking, add a tablespoon of olive oil to the pasta water while it’s cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40