Penne

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.