I have been on cooking hiatus for the past few days. Usually when I know I am going to have a busy week I try to cook a bunch of things ahead of time and use my freezer. Due to a debacle with some questionable ground turkey (and a little too much Karaoke on Saturday night) I failed to spend Sunday afternoon making the chili that was supposed to hold me over for the week. So fast forward a few days to this afternoon – I knew I would have enough time to stop at the store on the way home and pick up ingredients and then spend a little time getting reacquainted with my stove. Having lived on the dregs of my fridge for the past few days cobbling together meals from leftovers I wanted something a little heartier tonight and something that would make good leftovers tomorrow.
I took to the web and was intrigued by this pasta toasted breadcrumbs sounded delicious! I made some adjustments for veggie preferences and what was available at the grocery store on the way home and subbed out some of the ingredients for whole grains and was very pleased with the results! The best part about this meal is the whole thing took less than half an hour, after a long week that was a major perk (and yes I realize it’s only Wednesday but one more work day for me this week and then a nice long weekend!)
Veggie Pasta with Toasted Breadcrumbs
Inspired by Big Girls Small Kitchen
Extra virgin olive oil
1/3 cup whole wheat bread crumbs
Red pepper flakes
1/2 onion chopped into slivers
1 medium zucchini sliced into discs then quartered
1/3 pound bowtie pasta (I use Barilla Plus its great for those not ready to make the jump to whole wheat but want a little more out of their pasta-its great for those who don’t believe in whole wheat pasta too)
1/2 bag fresh spinach (2-3 handfuls)
1/4 cup lemon juice
1/4 tsp of thyme
grated parmesan cheese
Start a pot of salted water with olive oil for the pasta. Cook according to directions on the box.
In a frying pan on medium-high heat a tablespoon of olive oil. Add the breadcrumbs and red pepper flakes. My breadcrumbs were already seasoned but if yours aren’t you might want to add some oregano and salt. Coat the breadcrumbs and stir in the pan for about two minutes until crispy.
Transfer the breadcrumbs to a plate in the same pan heat another tablespoon of olive oil. Add the onions and cook for 2-3 minutes then add the zucchini. After onions are translucent and the zucchini has begin to soften a bit add the garlic and cook until browned then add the spinach. Continue cooking until the spinach becomes soft.
Once pasta is cooked, drain and reserve about 1 cup of the cooking water. Add the pasta to the vegetable mixture coat stir together the pasta, vegetables, thyme and lemon juice. Add enough of the reserved water until the pasta is moist to the proper consistency.
Serve garnished with breadcrumbs, chopped sundried tomatoes and paremsan cheese.
On a completely unfood related note – happy birthday to my awesome Dad!