I’m a big fan of anything pasta. It really is a blank slate that can take on lots of different flavors. That’s why I’m always on the lookout for quick and easy ideas that go beyond the usual spaghetti and meatballs. Now this Veggie Penne and Toasted Breadcrumbs recipe is one of my new favorites. It’s ready to eat in just 25 minutes. Plus, our crispy topping makes it extra-special.
To keep things simple, we toss carrots and radishes in with the penne during cooking then reserve some of the pasta cooking liquid. Toasting breadcrumbs in the same pot saves on cleanup. Wilt spinach in with the hot pasta, cooking liquid, some of the breadcrumbs and Asiago. The liquid combines with the cheese and breadcrumbs to create a surprisingly creamy sauce. Sprinkle more breadcrumbs on top for a crunchy finish. Give it a try. Then let us know your favorite pasta dish.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 8 oz. penne pasta
- ¼ cup Italian-style breadcrumbs
- 1 tsp. + 2 Tbs. olive oil
- 7 cups mixed vegetables (we used 4 cups baby spinach, 1 cup quartered radishes and 7 oz. carrots, quartered lengthwise, cut into 1½” pieces; 2 cups)
- 2 cloves garlic, minced
- 1 cup shredded Asiago cheese
Instructions
PrintIn large pot of salted boiling water, cook pasta according to package directions adding carrots during last 8 min. and radishes during last 2 min. of cooking time. Drain, reserving 1/3 cup cooking liquid. Wipe pot dry.
In same pot, combine bread crumbs and 1 tsp. oil; over medium heat, cook, stirring, until lightly toasted. Reserve. In same pot, heat remaining 2 Tbs. oil over medium-low heat. Add garlic; cook 30 sec. Remove from heat. Add pasta mixture, spinach, cooking liquid, ¼ tsp. salt and ¼ tsp. pepper. Stir in half of breadcrumbs and half of cheese. Transfer to bowl. Top with remaining breadcrumbs and cheese.
Nutrition
- Calories: 470
- Total Fat: 18 gram
- Saturated Fat: 5 gram
- Protein: 17 gram
- Carbohydrates: 61 gram
- Fiber: 5 gram
- Cholesterol: 19 mg
- Sugar: 7 gram
- Sodium: 926 mg
Conversation
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