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Saucy Green Pasta with Calabrian Breadcrumbs

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Saucy Green Pasta with Calabrian Breadcrumbs combines a vibrant green sauce made from fresh greens and ricotta with crispy Calabrian chili-spiced breadcrumbs. This dish offers a perfect balance of creamy, spicy, and savory flavors, with a satisfying contrast in textures.

Ingredients

For the Calabrian Breadcrumbs:

2 tablespoons extra-virgin olive oil

¾ cup panko breadcrumbs

1 tablespoon Calabrian chili paste (from a jar)

For the Green Sauce and Pasta:

1 bunch lacinato kale, deribbed and roughly chopped

10 oz baby spinach

½ cup roughly chopped chives

½ cup packed basil leaves

½ cup roughly chopped fresh parsley

4 garlic cloves, minced

1 cup whole milk ricotta

½ cup shredded Parmesan cheese

Zest of ½ lemon

2 tablespoons freshly squeezed lemon juice

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

16 oz rigatoni or other short tubular pasta

½ cup pasta water, or low-sodium veggie or chicken broth if making ahead

2 tablespoons unsalted butter

1 large shallot, halved and thinly sliced

½ cup dry white wine

Instructions

  1. For the Calabrian Breadcrumbs: Heat the olive oil in a medium skillet over medium heat. Add the panko breadcrumbs and toast them for about 3-4 minutes, stirring frequently until golden brown and crispy. Stir in the Calabrian chili paste and cook for another 1-2 minutes, ensuring the breadcrumbs are evenly coated. Set aside.
  2. For the Green Sauce and Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
  3. In a large pot or skillet, melt the butter over medium heat. Add the shallots and sauté for about 3 minutes until translucent.
  4. Add the garlic and cook for another minute until fragrant.
  5. Add the kale, spinach, chives, basil, and parsley. Cook for about 5-6 minutes until the greens are wilted and softened.
  6. Transfer the greens and garlic mixture to a blender or food processor. Add the ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Blend until smooth, adding the reserved pasta water or broth to reach a creamy sauce consistency.
  7. Return the green sauce to the skillet over low heat. Add the cooked pasta and toss to coat with the sauce.
  8. Pour in the white wine and cook for an additional 2-3 minutes to thicken the sauce slightly.
  9. Serve the pasta in bowls, topped with the Calabrian breadcrumbs for crunch and extra flavor.

Notes

For a spicier version, add more Calabrian chili paste to the breadcrumbs or incorporate some into the sauce.

To make it vegan, substitute the ricotta with vegan ricotta or cashew cream and use dairy-free Parmesan.

For a gluten-free version, use gluten-free pasta and ensure the breadcrumbs are gluten-free.

Feel free to add more vegetables to the sauce, such as arugula, zucchini, or swiss chard.

If you can’t find Calabrian chili paste, you can substitute with other chili pastes like Sriracha or harissa.

Nutrition

Find it online: https://justsosavory.com/saucy-green-pasta-with-calabrian-breadcrumbs/