Whole-Wheat Spaghetti With Walnuts, Spinach, Tomato and Garlic Breadcrumbs
Metz Culinary Management
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.
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
- Set a large pot of salted water over high heat; bring to a boil.
- Meanwhile, in heavy saute pan, heat 1 tablespoon oil over medium-high heat. Add garlic; saute until fragrant but not brown, about 30 seconds.
- 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.
- 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.
- 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.