with Pesto alla Trapanese & Lemon Breadcrumbs
Get Recipes Delivered
- ¼ cup gluten-free panko breadcrumbs
- 1 lemon, zested and juiced
- 2 tbsp vegan parmesan
- 6 oz gluten-free penne pasta
- 6 oz brassica blend
- 1 oz sun-dried tomatoes, finely chopped
- 4 oz Romesco sauce
- ½ oz fresh basil, roughly chopped
- 2 oz teen spinach
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Bring a large pot of salted water to a boil for the pasta. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until lightly toasted, 3 to 5 minutes. Add lemon zest and a pinch of salt and pepper and stir frequently until fragrant, 1 to 2 minutes. Transfer to a small bowl and wipe the skillet clean. Add parmesan to the lemon breadcrumbs and stir to combine. TIP: We will use this skillet again in a later step.
Add penne to the pot of boiling water and cook until just tender, 9 to 11 minutes. Reserve 1 cup of pasta water and drain the pasta. Put the pasta back in the pot to keep warm. TIP: The pasta will finish cooking in the next step.
Return the skillet to medium-high heat. Add 1 tbsp olive oil, brassica blend, and a pinch of salt and cook until veggies are crisp-tender, 4 to 6 minutes. Add sun-dried tomatoes, Romesco sauce, basil, and reserved pasta water and cook until everything starts to thicken, 3 to 4 minutes. Add cooked penne, just 1 tbsp lemon juice, and spinach and toss until the spinach is wilted, 2 to 3 minutes. Add salt and pepper as necessary. Divide the penne with pesto alla Trapanese between bowls and top with lemon breadcrumbs. Buon appetito! TIP: Keep remaining lemon juice for your own use.