Description
A quick and comforting 15-minute super green rigatoni recipe featuring a creamy spinach and parmesan sauce, topped with crispy breadcrumbs and a drizzle of chili oil. Perfect for a nutritious weeknight meal that’s both easy and delicious.
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
- 2 anchovies (or 2 teaspoons white miso paste)
- 2 garlic cloves, finely sliced
- 1 teaspoon lemon juice
- 1 ounce (30g) parmesan + 2 tablespoons to serve
- 1 tablespoon chili oil (for drizzling)
Main Ingredients
- 9 ounces (250g) spinach leaves
- 7 ounces (200g) rigatoni or any pasta shape of your choice
- 1 tablespoon salt (for pasta water)
Instructions
- Toast Breadcrumbs: Heat 1 tablespoon of chili oil in a small pan over medium heat. Add the breadcrumbs and cook, stirring frequently, for about 4 minutes until golden brown and fragrant. Transfer to a bowl and set aside.
- Cook Onions and Aromatics: In the same pan, add 1 tablespoon of olive oil. Add the diced onion and 1 teaspoon salt, cooking for a few minutes until soft and translucent. Add sliced garlic and anchovies (or miso paste), pressing them into the pan to dissolve. Stir for an additional minute to combine flavors.
- Boil Pasta: Fill a large pot about two-thirds with water and bring to a boil over high heat. Add 1 tablespoon salt, then add the rigatoni. Cook the pasta until al dente, about 10 minutes, stirring occasionally. Reserve a ladleful of pasta cooking water before draining.
- Add Spinach: While onions cook, add the spinach to the pan with the aromatics. Stir for about 1 minute until it changes color and wilts down, releasing moisture.
- Blend Sauce: Transfer the contents of the pan to a blender. Add lemon juice, parmesan cheese, and about a ladle of pasta cooking water. Blend until very smooth, scraping down the sides as needed. Add more pasta water if necessary to achieve a silky, creamy texture.
- Toss Pasta with Sauce: Return the smooth green sauce to the pan. Add drained rigatoni directly to the sauce, tossing well to coat each piece. Adjust consistency with additional pasta water if the sauce is too thick. Taste and season with extra salt and parmesan if desired.
- Serve: Divide pasta among plates. Drizzle with ½ tablespoon chili oil, sprinkle with remaining parmesan, and top with crispy toasted breadcrumbs. Serve immediately for best texture and flavor.
Notes
- This recipe is great for quick weeknight dinners, ready in just 15 minutes.
- Use wilting spinach or other greens to reduce waste and add nutrition.
- Substitute anchovies with white miso paste for a vegetarian option.
- Breadcrumbs add a crunchy texture; use panko for extra crispiness.
- Keep pasta water to adjust sauce texture—its starchiness helps make sauces creamy without cream.
- Chili oil adds a spicy kick but can be omitted or replaced with olive oil if preferred.
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
