Here’s a recipe that has saved the day at Casa Stacie on more than a few occasions. Breadcrumbs on pasta may sound kind of weird, but trust me, it’s major yum. The breadcrumbs provide both crunch and a delectable toasty-ness, a nice change of pace from the usual sauced pasta. I also love this recipe because it’s quick and super frugal. You’ll feel like a hero when you throw it together on one of those days when you never managed to make it to the market and there’s nothing but a head of broccoli staring back at you in the refrigerator. The other ingredients are so basic, you’ll probably find them in your pantry: pasta, breadcrumbs, garlic, olive oil, a lemon and some parmegiano reggiano. [PS: here’s a good trick on keeping lemons fresh]
Pasta with Broccoli and Breadcrumbs
DIY Breadcrumbs — Homemade breadcrumbs really do make all the difference so if you can find the time to make them, it’s worth it. Just chuck leftover bread crusts and slightly stale pieces in a freezer bag. When the bag is full, let them thaw and blitz them in food processor until you have coarse crumbs. If you want a little extra nutritional boost, you can throw in some wheat germ or golden flax seed with the bread. Then toast the crumbs on a cookie sheet until they are crisp and dry. Approx 10 minutes at 350. Make a bunch and store them in an air tight container — your pantry will thank you!
- Toss breadcrumbs with good olive oil and a few pinches of salt to taste. Use at least 1 cup of crumbs per pound of pasta. I always like to make a little extra because they’re so, so yummy. Toss the olive oil-coated crumbs in a hot pan until they’re nice and toasty.
- Wash and trim broccoli into bite-sized pieces. Cook until tender crisp (steam, saute or even microwave with a a few tablespoons of water).
- Cook your pasta until al dente in well-salted water.
- While the pasta is cooking, mince several cloves of garlic and saute in olive oil until they just begin to turn golden.
- Immediately add the cooked pasta and broccoli and toss. Sprinkle with half the breadcrumbs and toss well again. Add a sprinkle of salt, a squeeze of lemon juice, and a generous grating of parmegiano reggiano. Taste and adjust seasoning. You can add a few spoons of pasta water if you want a moister dish.
- Place in a serving bowl and sprinkle with remaining breadcrumbs (a little minced parsley would be good too, but it’s totally optional). You can reserve some crumbs for sprinkling at the table if you like along with some parmegiano, good olive oil and lemon wedges.
I agree, it’s so easy to make your own breadcrumbs, and I like that you can choose what types of bread to use! I always save some stale bread to make my own, to breadcrumb fish or when i make croquettes or other sorts of breaded food (:
http://mummyicancook.blogspot.com/2011/05/spice-crumbed-pouting-fillets-with.html
http://mummyicancook.blogspot.com/2011/04/salmon-korokke-croquette-balls-with.html
that sounds like an easy healthy dish worth keeping on hand for a busy weeknight! thanks for sharing!
I regularly do a pasta with broccoli and garbanzo beans dish – the bread crumbs would be be a brilliant addition. Thanks for the idea!
We’ve been enjoying the fresh Garbonzos…. Will have to try it! Thx for the idea!
I do a version of this too, the only differences being the addition of a squeeze of anchovy paste and sometimes red pepper flakes (not for my boy, though!), and lemon optional depending on availability. Used these crumbs once with the ear-shaped pasta (which I can say, but not spell), and green beans and grape tomatoes from farmer’s market – won raves.
Love your fun, family-friendly style!
Anchovy paste would be good indeed. I’m on the same page– red pepper flakes are a definite must for my husband and I. Thanks for checking out the blog!
This sounds quick, simple, and delicious, and wouldn’t you know, I have all the ingredients on hand!
Welcome back!!! Wanna hear about your travels & the food, too!
Pingback: Dinner in a Blink: Pasta with Chèvre, Asparagus & Mint | A Little Yumminess