Pasta With Lemon, Spinach, Parmesan And Bread Crumbs

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 cups fresh breadcrumbs, made from crustless french bread
• 7 tablespoons extra virgin olive oil, divided
• 12 ounces linguine
• 4 cloves garlic, thinkly sliced
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon dry crushed red pepper
• 1 (6 ounce) bag baby spinach leaves
• grated parmesan cheese (to garnish)

Recipe

• 1 preheat oven to 375*f.
• 2 toss bread crumbs with 1 tbs oil in large bowl to coat.
• 3 spread evenly on rimmed baking sheet.
• 4 bake until breadcrumbs are golden, about 5 minutes.
• 5 cool.
• 6 sprinkle with salt.
• 7 cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.
• 8 drain, reserving 1/2 cup cooking liquid.
• 9 meanwhile, heat remaining 6 tbs oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.
• 10 cook oil mixture until garlic turns golden, about 5 minutes.
• 11 toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.
• 12 sprinkle breadcrumbs over.
• 13 serve pasta, passing grated parmesan cheese seperately.