September 3, 2009

Carbo Loading

Sometimes you just need an amazingly easy, delicious meal to get you through the week.  This dish is so easy in fact, that I didn't even have time to take proper photos of the whole process!  Sam and I are getting ready to go on vacation next week (more on that to come!) and we are trying to work down what is in our mini-fridge.  This is a perfect leftover meal - you can use whatever greens or herbs you have lying around and day or two old bread makes the best breadcrumbs.  It took me about 30 minutes in total (including making the breadcrumbs!) and really spiced up the regular old pasta and tomato sauce routine.  Let's just say there were no leftovers on this one.

Linguini with Breadcrumbs

½ lb linguini (or other long pasta)
2 cloves garlic, minced
2 slices day old bread, cubed
½ c. olive oil
½ bunch of kale, chopped
¼ c. parmesan cheese
salt & pepper

Boil pasta in salted pot.
Process bread in a food processor until it’s about the consistency of coarse cornmeal.  Heat ¼ c. oil in a frying pan and add the breadcrumbs.  Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted.  Add the kale to the frying pan with a little bit of the pasta water and sauté quickly.
Toss the oil mixture with the drained pasta and add salt & pepper to taste.  Add the rest of the oil as needed.  Mix in parmesan and serve.

1 comment:

  1. All your recipes look wonderful - looking forward to trying a few. This one, linguini with bread crumbs is a Sicilian favorite, but I love the addition of the kale (hadn't seen that before). Have fun in Maine! Kathy Mersinger


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