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Whole-Wheat Spaghetti With Walnuts, Spinach, Tomato and Garlic Breadcrumbs

Serves2
IngredientsPasta
Menu PartEntree
Cuisine TypeItalian
pasta salad

Metz Culinary Management
Dallas, Pa.

Spring calls for lightening up pasta dishes with vegetable-focused toppings and sauces. The chefs at Metz Culinary Management created a healthy recipe that fits with the season. It’s a toss of whole-wheat spaghetti with spinach and tomatoes, adding in walnuts for crunch and protein.

Ingredients

3 tbsp. extra virgin olive oil, divided

1 tbsp. minced fresh garlic

2 oz. coarse panko crumbs

¼ tsp. kosher salt

Pinch ground black pepper

2 oz. walnuts, toasted

8 oz. whole wheat spaghetti

Pinch red pepper flakes

1 cup cherry tomatoes

4 oz. baby spinach

1 oz. Italian flat leaf parsley, chopped, divided

6 kalamata olives, pitted and halved

2 oz. crumbled feta cheese

Steps

  1. Set a large pot of salted water over high heat; bring to a boil.
  2. Meanwhile, in heavy saute pan, heat 1 tablespoon oil over medium-high heat. Add garlic; saute until fragrant but not brown, about 30 seconds.
  3. Reduce heat to medium; add panko, salt and pepper. Cook, stirring often, until panko crumbs brown and turn crisp, about 4 minutes. Transfer to medium bowl and stir in toasted walnuts.
  4. Cook pasta in boiling water until al dente, about 8 minutes. Meanwhile, add 1 tablespoon more oil to same saute pan. Add red pepper flakes; saute until fragrant. Add tomatoes and salt and pepper to taste; saute 5 minutes until they start to soften. Fold in spinach and all but 2 teaspoons parsley.
  5. Drain pasta and transfer to large bowl. Toss with tomato mixture, half the panko crumbs and 1 tablespoon oil. Divide into two shallow bowls or plates; drizzle each with ½ tablespoon remaining oil and garnish with olives and feta. Sprinkle remaining panko crumbs and parsley on top.

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