Spaghetti with Toasted Breadcrumbs

by gurumommy on August 25, 2010

in cooking

Summer is almost over and it is time to get back in the mindset of school and family dinner! This is a great recipe from gurumommy resident kids cooking expert, Abby Kohl.  It makes 4 servings:
1 pound pasta, such as spaghetti (she uses Ezekial sprouted grain Spaghetti), cooked according to manufacturer’s directions
1 tablespoon kosher salt
2 tablespoons olive oil (first pressed, organic if you can)
1 heaping cup day-old bread, shredded into breadcrumbs (use a food processor if you have one) she buys a multi grain at Whole Foods)
Prepare the pasta according to the manufacturer’s directions. Add one tablespoon of salt to the pasta water. Cook, drain, and drizzle it with 1 tablespoon of olive oil.

Meanwhile prepare the toasted breadcrumbs. Heat a large sauté pan over medium-high heat. When the pan is hot add in the breadcrumbs and lightly sauté them for about 4 minutes, or until golden brown. Move them around the pan so they don’t burn. Reduce the heat to low and add in 1 tablespoon of olive oil to moisten the crumbs and transfer them to a deep bowl.
Plate the spaghetti and lightly coat it with the toasted breadcrumb mixture and serve.

Being that the Kale in my garden is lush, I sliced it off the stem and chopped it into thin ribbons.You can add sliced garlic or any other veggie you like.

Abby served it with a summer salad of thinly sliced romaine, pieces of baby wild arugula, cherry tomatoes-halved, chopped Persian cucumbers and chopped feta cheese and dressed it with basic balsamic vinaigrette.  She also threw a Whole Foods Kitchen mushroom pizza in the oven, too!


Leave a Comment

Previous post:

Next post: