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

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.


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


  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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