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Whole Wheat Spaghetti with Broccolette and Pangrattato 4 Servings 4 slice sourdough or ciabatta bread (torn into small pieces, about 1-1/2 cups) 2 Tbsp olive oil (divided) 1 cup minced fresh flat leaf parsley (divided) 4 cloves garlic (peeled and finely minced, divided) 1 lb whole wheat spaghetti or linguine salt 1 lb Earthbound Farm Organic Broccolette (ends trimmed, cut into 2-inch lengths - see Note) ½ tsp chili pepper flakes (or to taste) grated zest of 2 lemons 1 cup grated Parmigiano Reggiano
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Whole Wheat Spaghetti with Broccolette and Pangrattato

If you love pasta as much as we do, you're probably always on the lookout for a new recipe to try. Here we've combined tender, sweet broccolette and whole wheat spaghetti with a topping of pangrattato, which is Italian for bread crumbs. Fresh bread is first toasted, then combined with garlic and parsley to make a tasty, crunchy garnish.

Finished with lemon and Parmesan, this pasta is a simple but satisfying dinner, a terrific match for a simple green salad. Try adding 3 or 4 mashed anchovies to the skillet with the chili flakes and garlic for greater depth of flavor, but that's optional.

4 Servings

Ingredients

4 slice

sourdough or ciabatta bread (torn into small pieces, about 1-1/2 cups)

2 Tbsp

olive oil (divided)

1 cup

minced fresh flat leaf parsley (divided)

4

cloves garlic (peeled and finely minced, divided)

1 lb

whole wheat spaghetti or linguine

salt

1 lb

Earthbound Farm Organic Broccolette (ends trimmed, cut into 2-inch lengths - see Note)

½ tsp

chili pepper flakes (or to taste)

grated zest of 2 lemons

1 cup

grated Parmigiano Reggiano

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F.

Spread the bread in a single layer on a rimmed baking sheet. Drizzle with half of the olive oil and toss. Bake until the bread is crisp and golden, about 15 minutes. Remove the pan from the oven and let the bread crumbs cool.

Transfer the bread crumbs to a food processor and add half of the parsley. Pulse to form coarse crumbs. Stir in about a third of the minced garlic and set aside at room temperature.

Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the pasta and cook until almost al dente. Add the broccolette to the pot and cook for an additional 3 to 5 minutes. Drain the pasta and broccolette, reserving 2 cups of the pasta cooking water.

Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the chili pepper flakes and the remaining garlic. Cook, stirring frequently, for 1 minute. Add the broccolette and pasta to the skillet and raise the heat to medium-high. Toss to combine and add the lemon zest, the remaining parsley, and half of the Parmesan. Cook, stirring constantly, for 2 minutes, adding some of the reserved pasta water if the mixture seems dry.

Divide the pasta mixture among 4 heated bowls. Sprinkle each serving with some of the pangrattato and remaining Parmesan. Serve immediately.

Note: The stalks of broccolette should be about the diameter of a pencil and of a uniform thickness so that they’ll cook in the same time. If some (or all) are thicker than this, cut them in half lengthwise to split the stalks into thinner pieces.

 

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