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How to prepare spinach and garlic fusion with crispy breadcrumbs

Spinach and garlic fusilli with crispy breadcrumbs

NUTRITION: PER SERVING
CALORIES:  408KCALS
FAT:  10.4G (1.5G SATURATED)
PROTEIN:  12.8G
CARBOHYDRATES:  66.6G (4.2G SUGARS)
FIBRE:  6.1G
SALT:  0.5G

Ingredients
300g fusilli pasta
3 tbsp olive oil
50g fresh or dried breadcrumbs
1 onion
3 garlic cloves
250g frozen spinach, defrosted
1 lemon
Handful fresh flatleaf parsley

To serve

Parmesan or vegetarian alternative (optional)

Method
Bring a large pan of water to the boil, then add the pasta and cook for 10 minutes or until al dente. Drain, reserving a ladleful of the water.
Meanwhile, heat ½ tbsp of the olive oil in a large frying pan, then add the breadcrumbs. Toast for 2-3 minutes until golden, tossing regularly. Transfer to a small bowl and set aside.
Finely chop the onion and slice the garlic. Heat 1 tbsp of the remaining oil in the frying pan, then fry the onion for 5 minutes. Add the garlic and spinach and cook for a further 3-4 minutes.
Finely grate the zest of the lemon into the pan and squeeze in the juice. Add the cooked pasta, reserved pasta water and remaining oil. Roughly tear the parsley and toss through. Season well with salt and pepper, then sprinkle with the crispy breadcrumbs and shave cheese over (if using) to serve.

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-- بارگیری کد امنیتی --