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Friday, July 23, 2010

Spinach Spaghetti with Artichokes Capers and Buttered Breadcrumbs

Spinach Spaghetti with Artichokes Capers and Buttered Breadcrumbs
1 Pound spinach spaghetti
1 Can artichoke hearts, drained and rinsed
1/4 Cup capers, drained
1/4 Cup bread crumbs
1/4 Cup Parmesan cheese
1-2 Cloves of Garlic
1 Tbs Italian seasoning
Freshly ground black pepper to taste
4 Tbs EVOO
2 Tbs butter
2-3 Tbs reserved pasta water (or more, depending on how thin you want your sauce)

Pasta dishes are the best way to clean out your kitchen cabinets, because they are so versatile. This dish is no exception, and you can substitute with anything fresh or canned you may have left over. Some suggestions are white beans and broccoli or cherry tomatoes and peas, but you can let you imagination run wild. You can also use any kind of pasta, but I like the color of the spinach pasta with the artichokes and capers. The bread crumbs with the cheese and butter make a great "sauce" if you happen to be sauceless.

Add pasta to boiling salted water. mix the bread crumbs (I'm using Panko, but any plain bread crumbs will do) with Parmesan cheese, Italian seasoning, minced garlic and freshly ground pepper in a small bowl. I quickly sautee artichoke hearts and capers in EVOO. Melt the butter then add the al dente pasta to the skillet with some of the reserved cooking liquid. Stir in the bread crumb mixture until everything is combined. Serve hot with extra Parmesan cheese and a glass of white wine.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.