Italian Breadcrumb Pasta - Bravabod
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Italian Breadcrumb Pasta

Valentina

This is a simple, richly textured pasta dish that is loved in many Italian kitchens. Toasted breadcrumbs and garlic-infused olive oil are the stars here, making this not only delicious, but also affordable. Optional bitter greens and a pop of lemon adds a hint of tart flavor against the earthiness of the pasta. It's a flexible recipe, so modify as you see fit. Just be sure to use finely-ground breadcrumbs, as coarse panko crumbs aren't ideal here. When serving, leave a bit of extra toasted crumbs at the table for people to add as desired. I tend to add a lot of extra breadcrumbs, whereas some people prefer less.

How To MakeDiet Type: Plant-based

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Freeze For 1-2 months

Best by 3-5 days


Shopping List
  • 12 ounces dry spaghetti or fettuccine (can use gluten-free)
  • 3/4 cup finely-ground breadcrumbs, plus extra for serving (I use this recipe)
  • 3 cups leafy greens of choice, chopped (optional, Note 1)
  • 33333333/100000000 cup extra virgin olive oil
  • 3 tablespoons capers, drained
  • 1/2 lemon, juiced
  • 3 garlic cloves, chopped
  • salt and red pepper flakes, to taste

Instructions
  1. Step 1: Heat a dry frying pan over medium heat. Once hot, add the breadcrumbs and gently toast the crumbs. Stir the crumbs frequently to brown on all sides. Once golden and fragrant, transfer immediately to a small dish. Keep an eye on them to prevent to burning, this step should only take a few minutes.
  2. Step 2: If adding the optional greens, place the same empty pan over medium-high heat add the leafy greens. Cook until they are wilted and slightly charred, about 5 to 8 minutes. I prefer not to add oil while cooking these, because I like how the edges become slightly charred. Set aside.
  3. Step 3: Bring a large pot of generously salted water to a boil. Add the pasta and cook the pasta until it's al dente, according to package directions. It should still have a bit of bite to it when it's done. Drain the pasta after cooking.
  4. Step 4: Meanwhile, add the olive oil and garlic to a frying pan. Cook over medium heat until the garlic becomes slightly golden, about 30 seconds. Set aside.
  5. Step 5: Add the drained spaghetti to the hot pan with the garlic oil. Toss to coat. Add the optional greens, capers, most of the toasted breadcrumbs, lemon juice, and pepper flakes. Toss again to combine.
  6. Serve: Portion out the pasta into bowls. Leave extra olive oil, lemons, and breadcrumbs on the table to top your pasta as desired.

Recipe Notes

Note 1: Beet greens, spinach, and mustard greens are all great options here.

Nutrition

This is a simple, richly textured pasta dish that is loved in many Italian kitchens. Toasted grain-free breadcrumbs and garlic-infused olive oil are the stars here, making this not only delicious, but also affordable. Optional bitter greens and a pop of lemon adds a hint of tart flavor against the earthiness of the pasta. It's a flexible recipe, so modify as you see fit. Just be sure to use finely-ground crumbs, as coarse crumbs aren't ideal here. When serving, leave a bit of extra toasted crumbs at the table for people to add as desired. I tend to add a lot of extra crumbs, whereas some people prefer less.

How To MakeDiet Type: Paleo

liked this

Freeze For 1-2 months

Best by 3-5 days


Shopping List
  • 4 servings hearts of palm noodles (Note 1)
  • 3/4 cup grain-free breadcrumbs, plus extra for serving (store-bought or homemade)
  • 3 cups leafy greens of choice, chopped (optional, Note 2)
  • 33333333/100000000 cup extra virgin olive oil
  • 3 tablespoons capers, drained
  • 1/2 lemon, juiced
  • 3 garlic cloves, chopped
  • salt and red pepper flakes, to taste

Instructions
  1. Step 1: Heat a dry frying pan over medium heat. Once hot, add the breadcrumbs and gently toast the crumbs. Stir the crumbs frequently to brown on all sides. Once golden and fragrant, transfer immediately to a small dish. Keep an eye on them to prevent to burning, this step should only take a few minutes.
  2. Step 2: If adding the optional greens, place the same empty pan over medium-high heat add the leafy greens. Cook until they are wilted and slightly charred, about 5 to 8 minutes. I prefer not to add oil while cooking these, because I like how the edges become slightly charred. Set aside.
  3. Step 3: Drain the hearts of palm noodles and rinse well. Set aside.
  4. Step 4: Meanwhile, add the olive oil and garlic to a frying pan. Cook over medium heat until the garlic becomes slightly golden, about 30 seconds. Set aside.
  5. Step 5: Add the palm noodles to the hot pan with the garlic oil. Toss to coat and cook for about 1 minute. Add the optional greens, capers, most of the toasted breadcrumbs, lemon juice, and pepper flakes. Toss again and cook until everything is heated through.
  6. Serve: Portion out the pasta into bowls. Leave extra olive oil, lemons, and breadcrumbs on the table to top your pasta as desired.

Recipe Notes

Note 1: Hearts of palm pasta is my preference for this recipe, but other grain-free options include zucchini noodles and cooked spaghetti-squash strands.

Note 2: Beet greens, spinach, and mustard greens are all great options here.

Nutrition

This is a simple, richly textured pasta dish that is loved in many Italian kitchens. Toasted pork rind breadcrumbs and garlic-infused olive oil are the stars here, making this not only delicious, but also very low in carbohydrates. Optional bitter greens and a pop of lemon adds a hint of tart flavor against the earthiness of the pasta. It's a flexible recipe, so modify as you see fit. Just be sure to use finely-ground crumbs, as coarse crumbs aren't ideal here. When serving, leave a bit of extra toasted crumbs at the table for people to add as desired. I tend to add a lot of extra crumbs, whereas some people prefer less.

How To MakeDiet Type: Low-carb

liked this

Freeze For 1-2 months

Best by 3-5 days


Shopping List
  • 4 servings hearts of palm noodles (Note 1)
  • 3/4 cup pork rind crumbs, finely ground (Note 2)
  • 3 cups leafy greens of choice, chopped (optional, Note 3)
  • 33333333/100000000 cup extra virgin olive oil
  • 3 tablespoons capers, drained
  • 1/2 lemon, juiced
  • 3 garlic cloves, chopped
  • salt and red pepper flakes, to taste

Instructions
  1. Step 1: Heat a dry frying pan over medium heat. Once hot, add the breadcrumbs and gently toast the crumbs. Stir the crumbs frequently to brown on all sides. Once golden and fragrant, transfer immediately to a small dish. Keep an eye on them to prevent to burning, this step should only take a few minutes.
  2. Step 2: If adding the optional greens, place the same empty pan over medium-high heat add the leafy greens. Cook until they are wilted and slightly charred, about 5 to 8 minutes. I prefer not to add oil while cooking these, because I like how the edges become slightly charred. Set aside.
  3. Step 3: Drain the hearts of palm noodles and rinse well. Set aside.
  4. Step 4: Meanwhile, add the olive oil and garlic to a frying pan. Cook over medium heat until the garlic becomes slightly golden, about 30 seconds. Set aside.
  5. Step 5: Add the palm noodles to the hot pan with the garlic oil. Toss to coat and cook for about 1 minute. Add the optional greens, capers, most of the toasted breadcrumbs, lemon juice, and pepper flakes. Toss again and cook until everything is heated through.
  6. Serve: Portion out the pasta into bowls. Leave extra olive oil, lemons, and breadcrumbs on the table to top your pasta as desired.

Recipe Notes

Note 1: Hearts of palm pasta is my preference for this recipe, but other grain-free options include zucchini noodles and cooked spaghetti-squash strands.

Note 2: For a vegetarian breadcrumb alternative, make low-carb breadcrumbs by grinding down your favorite low-carb nut-based crackers in a food processor until they reach a breadcrumb consistency. You could also toast leftover low-carb bread slices until golden and then pulse into crumb consistency. I have more low-carb breadcrumb options in this recipe.

Note 3: Beet greens, spinach, and mustard greens are all great options here.

Nutrition

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Italian Breadcrumb Pasta

PT25M 12 ounces dry spaghetti or fettuccine (can use gluten-free) 3/4 cup finely-ground breadcrumbs, plus extra for serving (I use this recipe) 3 cups leafy greens of choice, chopped (optional, Note 1) 33333333/100000000 cup extra virgin olive oil 3 tablespoons capers, drained 1/2 lemon, juiced 3 garlic cloves, chopped salt and red pepper flakes, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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