PASTA WITH LEMON, SPINACH, PARMESAN AND BREADCRUMBS

PASTA WITH LEMON, SPINACH, PARMESAN AND BREADCRUMBS image

Yield 4 servings

Number Of Ingredients 8

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2 cups fresh breadcrumbs made from crustless French bread
7 tablespoons extra-virgin olive oil, divided
12 ounces linguine
4 garlic cloves, thinly sliced
3 tablespoons fresh lemon juice
1/4 teaspoon dried crushed red pepper
One 6-ounce bag baby spinach leaves
Grated Parmesan cheese

Steps:

Preheat oven to 375 degrees. Toss breadcrumbs with one tablespoons oil in large bowl to coat. Spread evenly on rimmed baking sheet. Bake until breadcrumbs are golden, about 5 minutes. Cool; sprinkle with salt. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Meanwhile, heat remaining 6 tablespoons olive oil, thinly sliced garlic, lemon juice and dried crushed red pepper in heavy small saucepan over medium heat. Cook oil mixture until garlic turns golden, about 5 minutes. Toss pasta, oil mixture, and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten. Sprinkle breadcrumbs over. Serve pasta, passing grated Parmesan cheese separately.