Vegetable Pasta with Seasoned Panko
Wine Recommendation
Robert Mondavi Private Selection Merlot
Ingredients
- 12 oz rigatoni or casarecce
- 2 lemons
- 1 Tbsp butter
- ½ tsp salt, divided
- ¼ cup panko breadcrumbs
- ½ tsp salt, divided
- ¼ cup plus 2 tsp chopped fresh parsley
- 1 (16-oz) pkg sliced cremini mushrooms
- 1 pint grape tomatoes
- 2 zucchini, cut into half-moons
- 1 onion, chopped
- 2 shallots, sliced
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (10-oz) pkg baby spinach or arugula
- 1 cup tomato-basil sauce
- ½ cup shaved Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, grate zest and squeeze juice from lemons to measure 4 tsp zest and 4 Tbsp juice.
- Melt butter with ¼ tsp salt in a large skillet over medium-high heat. Add panko, and cook 3 minutes or until golden. Remove from skillet; stir in 1 tsp lemon zest, and 2 tsp parsley.
- Cook mushrooms, tomatoes, zucchini, onion, shallots, garlic, and ¼ tsp salt in hot oil in skillet over medium-high heat 8 minutes or until browned and tomatoes start to burst.
- Stir in spinach, tomato-basil sauce, remaining lemon zest, and lemon juice, and cook until spinach wilts.
- Serve over pasta. Sprinkle with panko mixture, parsley, and Parmesan.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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