Penne Pesto alla Trapanese

Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in 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 small bowl and wipe skillet clean. Stir parmesan into lemon breadcrumbs and set skillet aside for step 3.

Add pasta to boiling water and cook until just tender, 9 to 11 minutes. Reserve 1 cup pasta water, drain pasta, and set aside.

Meanwhile, combine sun-dried tomatoes, romesco, basil, and reserved pasta water in same skillet and cook over medium-high heat until thickened, 3 to 4 minutes. Add cooked penne, just 1 tbsp lemon juice, and spinach and cook until spinach is wilted, 2 to 3 minutes. Season to taste with salt and pepper. Divide pasta between bowls and top with lemon breadcrumbs. Buon appetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.