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Tossing pasta with toasted bread crumbs gives this dish a satisfying crunch. Serve these versatile noodles with pork, chicken or fish.

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  • 4 slices Ben’s Wheat® Bread, toasted

    1/2 cup (125 mL) olive oil, divided

    3 cloves garlic, minced

    1/4 tsp (1 mL) chili flakes

    1 pkg (150 g) baby spinach

    8 oz (250 g) spaghetti or linguini, cooked according to package directions

    1/2 tsp (2 mL) salt

    1/4 tsp (1 mL) pepper


Tear bread and place in food processor; pulse until finely ground. Heat half of the oil in large skillet set over medium heat; cook bread crumbs for about 3 minutes or until golden brown and toasted. Transfer to plate.

Heat remaining oil in skillet set over medium heat; cook garlic and chili flakes for about 1 minute or until garlic is softened. Stir in spinach; cook for about 2 minutes or until just starting to wilt. Add cooked pasta, salt and pepper; toss well. Add bread crumbs; toss until well coated. Divide evenly among 4 plates.

• Serve with grated Parmesan cheese.
• Substitute kale for spinach if desired.

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