Angel Hair Pasta
2 cups panko bread crumbs
8 T. olive oil
3 garlic cloves, slivered
grated zest of one lemon
1 pound angel hair pasta, or pasta of your choice. I use whole wheat pasta
2 cups arugula
red pepper flakes, salt and pepper to taste
Combine panko bread crumbs with 2 tablespoons of olive oil and toss to combine, then toast until bread crumbs are golden brown. Season with salt and pepper, then set aside in another bowl. In the same skillet, heat the remaining olive oil with garlic and red pepper flakes and cook over medium heat for about 10 minutes, to infuse the oil and cook the garlic. Season with salt and pepper, stir in the lemon zest. Cook pasta to desired doneness, drain well, and transfer to a bowl. Add arugula, infused oil with garlic and bread crumbs. Toss lightly with tongs to incorporate all ingredients. You're going to love this! (I added shaved parmesean to the top of the pasta, just before serving).
red pepper flakes, salt and pepper to taste
Combine panko bread crumbs with 2 tablespoons of olive oil and toss to combine, then toast until bread crumbs are golden brown. Season with salt and pepper, then set aside in another bowl. In the same skillet, heat the remaining olive oil with garlic and red pepper flakes and cook over medium heat for about 10 minutes, to infuse the oil and cook the garlic. Season with salt and pepper, stir in the lemon zest. Cook pasta to desired doneness, drain well, and transfer to a bowl. Add arugula, infused oil with garlic and bread crumbs. Toss lightly with tongs to incorporate all ingredients. You're going to love this! (I added shaved parmesean to the top of the pasta, just before serving).
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