Description
This 15 Minute Super Green Rigatoni is a quick and comforting weeknight meal packed with nutritious spinach blended into a smooth sauce, enhanced with savory anchovies or miso, garlic, and parmesan. Crispy chili oil-infused breadcrumbs add a delightful crunch, while the chili oil drizzle provides a spicy, aromatic finish. Perfect for using up wilting greens and ready in just a quarter of an hour, this dish balances creamy sauce and al dente pasta for a family-friendly vegetarian dinner.
Ingredients
Scale
Sauce and Toppings
- 1 tablespoon chili oil (or olive oil)
- 1/4 cup panko breadcrumbs (or regular breadcrumbs)
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 teaspoon salt (divided)
- 2 anchovies (or 2 teaspoons white miso paste)
- 2 garlic cloves, finely sliced
- 9oz/250g spinach leaves
- 1 teaspoon lemon juice
- 1oz/30g parmesan cheese plus 2 tablespoons more for serving
- 1 tablespoon chili oil for drizzling
Pasta
- 7oz/200g rigatoni or any preferred pasta shape
- 1 tablespoon salt for pasta water
Instructions
- Toast Breadcrumbs. Heat 1 tablespoon of chili oil in a small pan over medium heat. Add panko breadcrumbs and cook, stirring continuously for about 4 minutes until golden brown and fragrant. Remove from heat and transfer to a bowl for later use.
- Cook Onions and Aromatics. In the same pan, add 1 tablespoon olive oil. Add diced onion and 1 teaspoon salt, cooking for a couple of minutes until onions soften and become slightly translucent. Add sliced garlic and anchovies or miso paste, mashing the anchovies into the oil to dissolve. Stir for another minute to combine flavors.
- Boil Pasta. Bring a large pot filled about two-thirds with water to a boil over high heat. Add 1 tablespoon salt. Cook rigatoni until al dente, approximately 10 minutes, following package instructions if needed. Reserve some pasta water before draining.
- Wilt Spinach. Add spinach to the onion mixture in the pan. Stir for about one minute until the spinach shrinks, changes color, and softens with the released moisture.
- Blend Sauce. Transfer the spinach and onion mixture into a blender. Add 1 teaspoon lemon juice, 1oz parmesan cheese, and a ladleful of reserved pasta water. Blend until the sauce is very smooth and creamy, scraping down sides as needed. Add more pasta water if required for desired consistency.
- Combine Pasta and Sauce. Return the smooth green sauce to the pan. Add the cooked rigatoni directly from the pot into the sauce. Toss well with tongs or a spatula to coat the pasta evenly. Adjust consistency with extra pasta water if the sauce seems thick. Taste and add more salt or parmesan cheese if necessary.
- Serve. Plate the pasta and drizzle each serving with ½ tablespoon of chili oil. Top with the remaining parmesan cheese and the toasted crispy breadcrumbs. Serve immediately for best texture and flavor.
Notes
- This recipe is a fantastic way to use up any wilting greens like kale or Swiss chard instead of spinach.
- Substitute anchovies with white miso paste for a vegetarian umami flavor.
- Using pasta water in the sauce helps create a silky texture without adding cream.
- Chili oil adds a spicy kick but can be omitted or reduced for milder taste.
- Toast breadcrumbs carefully to avoid burning and achieve a perfect crispy texture.
- Electric kettle can be used to speed up boiling water for pasta.
- For gluten-free, use gluten-free pasta and gluten-free breadcrumbs.
Nutrition
- Serving Size: 250g
- Calories: 599 kcal
- Sugar: 5.9 g
- Sodium: 1214.8 mg
- Fat: 14 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 8.7 g
- Trans Fat: 0 g
- Carbohydrates: 93.8 g
- Fiber: 7.3 g
- Protein: 25.6 g
- Cholesterol: 13.6 mg
