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:
Ingredients:
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)
Directions:
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!
YUM.
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