26 July 2012

Lemon Spinach Pasta - Adaptation of an Adaptation of TyFlo's Family Meal

Ever since listening to numerous Joy the Baker Homefries Podcasts (Around Episode 45) talk about this recipe and Tyler Florence, I couldn't get it out of my head.

It's a simple recipe really.  (Tracy) Shutterbean's recipe uses only a few simple ingredients...so simple that I forgot the damn arugula.  I love arugula, so I was all sorts of annoyed when I forgot it.  Luckily, I had a bunch of baby spinach on hand which, while it doesn't have quite that bite arugula does, but it really is a perfect supplement.

I really enjoy this type of pasta dish.  Basically all pasta needs is fresh ground pepper and olive oil.  Adding some greens and garlic and citrus just bumps it up to another notch.  Add bread and I'm yours forever.

True story.

Oh, and while you're printing this recipe out, check out Where in the World is Kacey. I finally updated it and publicly accepted a blogging award!

Lemon Spinach Pasta
  • 1 1/2 cups panko bread crumbs
  • 6 tbsp extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, silvered
  • 1/4 tsp dried red pepper flakes
  • grated zest & juice of 1 lemon
  • 1 lb angel hair pasta
  • a few giant handfuls of baby spinach
  • freshly grated Parmesan cheese for serving
  1. In a skillet, combine the panko with 2 tbsp of the oil and toss to combine. Toast over medium heat, stirring, until the bread crumbs are golden brown, about 10 minutes. Season with salt and pepper, then transfer to a small bowl.
  2. In the same skillet, heat the remaining 4 tbsp of olive oil over medium heat. Add the garlic and red pepper flakes and cook for 10 to 12 minutes to infuse the oil and gently cook the garlic. Season with salt and pepper. Stir in the lemon zest and remove from the heat.
  3. Bring a large pot of well-salted water to a boil. Add the pasta and cook for 3 to 4 minutes, or until al dente.
  4. Drain the pasta well, and transfer to a large bowl. Immediately add the spinach, the infused oil with the garlic, and the bread crumbs. Use tongs to gently toss everything together. Mound the pasta on a large platter, squeeze lemon juice on top and serve, topping with grated Parmesan as desired.

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  1. This is what I'm having for dinner tonight. Thanks!!

  2. Yum! Do you think this would be okay with regular bread crumbs if I don't have panko?

  3. Jen - Regular bread crumbs would work great in this! I would even use an italian seasoned version! Goodluck!