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Super Green Pasta with Crispy Breadcrumbs Recipe

4.7 from 13 reviews

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There’s something about a vibrant, creamy pasta that just feels like a warm hug on a plate. This Super Green Pasta with Crispy Breadcrumbs Recipe brings together fresh spinach, silky parmesan, and a delightful crunch that makes every bite memorable. Trust me, it’s a quick dish that never disappoints.

The dish is a plate of short pasta tubes covered fully in a thick, bright green sauce, likely pesto. The pasta is arranged in a rough pile on a white plate that rests on a white marbled surface. On top of the pasta, there are small green leaves, sprinkled grated white cheese, and bits of brown crispy crumbs. A gold fork is inserted into the pasta near the top right, with sauce coating its tines. There is a little bit of orange oil or sauce pooling around some pasta pieces. The whole dish looks fresh and vibrant. photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

When I first made this Super Green Pasta with Crispy Breadcrumbs Recipe, I was amazed at how the flavors came together in less than 15 minutes. It’s one of those meals you can whip up after work, but it feels like something you’d proudly serve on the weekend.

  • Speedy and Simple: This recipe comes together in just 15 minutes, perfect for busy nights.
  • Vibrant and Healthy: The spinach-based sauce packs nutrients without sacrificing any creaminess.
  • Textural Delight: Crispy breadcrumbs add a wonderful contrast to the silky pasta and sauce.
  • Flavor-Packed: From anchovies or miso to chili oil, every ingredient adds depth and warmth.

Ingredients & Why They Work

Each ingredient in the Super Green Pasta with Crispy Breadcrumbs Recipe plays its part carefully — from building flavor to creating texture and balance. Here’s why I choose them and tips for picking the best versions.

Flat lay of a small white bowl of golden toasted panko breadcrumbs, a small white bowl of vibrant red chili oil, a small white bowl of bright yellow olive oil, two whole uncracked brown eggs, a small white bowl of delicate spinach leaves, a small white bowl of roughly chopped finely diced onion, two whole anchovies with shiny silver skin and rich brown eyes, two whole garlic cloves with smooth white papery skins, a small white bowl of fresh lemon juice, a small white bowl of coarse sea salt, a small white bowl of fresh parmesan cheese wedge with a few thin slices beside it, a neat bundle of uncooked rigatoni pasta tubes with ridged texture, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chili oil: Adds a spicy warmth that gently livens up the dish without overpowering the greens.
  • Panko breadcrumbs: These toast up beautifully crisp and light; regular breadcrumbs work but get less crunch.
  • Olive oil: The base for cooking that carries all those aromatics smoothly.
  • Onion: Provides a sweet, mellow flavor when softened, layering into the sauce.
  • Salt: Essential throughout for seasoning; don’t skip salting your pasta water!
  • Anchovies or white miso paste: Umami powerhouses that deepen the flavor without tasting fishy.
  • Garlic: Adds that classic punch and aroma; thin slices help it infuse gently.
  • Spinach leaves: The star green that makes the sauce fresh, vibrant, and packed with nutrients.
  • Rigatoni or any pasta shape: I love rigatoni here for its ridges that grip the sauce well, but penne also works.
  • Lemon juice: A little acidity brightens the rich sauce and balances the flavors.
  • Parmesan: Melts smoothly in the blend and adds savory creaminess.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve experimented quite a bit with this Super Green Pasta with Crispy Breadcrumbs Recipe, and honestly, it’s pretty forgiving — which is a big win when you want to customize. You can easily swap out ingredients or boost certain flavors to suit your mood or what you have on hand.

  • Variation: I sometimes use kale instead of spinach if I want a heartier green. Just blanch it for a couple minutes first so it blends smoothly.
  • Dairy-Free: I’ve replaced the parmesan with nutritional yeast for a vegan-friendly twist. It’s a bit different but still super satisfying.
  • Heat Level: Feel free to add more chili oil or toss in a pinch of red pepper flakes if you like it spicier.
  • Miso Substitute: If anchovies aren’t your thing, I recommend white miso paste — it gives that umami kick without the fishiness.

Step-by-Step: How I Make Super Green Pasta with Crispy Breadcrumbs Recipe

Inside a clear blender cup, there is one layer of cooked spinach with a deep green color mixed with small, light brown bits of sautéed onions. Beside the spinach is a block of pale yellow cheese, showing a smooth and solid texture. The blender cup is sitting on a white marbled surface, visible around its base. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast Those Breadcrumbs to Golden Perfection

I start by warming a tablespoon of chili oil in a small pan over medium heat. Once it’s shimmering, I toss in the panko breadcrumbs and keep stirring for about 4 minutes. You’ll want them to turn a beautiful golden brown and fill your kitchen with that toasty, comforting aroma. This step creates the fantastic crunchy topping everyone raves about, so don’t rush it! Once done, transfer them to a bowl so they stay crispy.

Step 2: Build the Flavor Base with Onions and Anchovies

Using the same pan, I add a tablespoon of olive oil and toss in finely diced onion with a teaspoon of salt. Cooking for a couple of minutes until the onion softens and becomes a little translucent gives a slightly sweet depth that I adore. Next, I add the sliced garlic and anchovies, pressing them gently with my spoon. The anchovies dissolve into the oil and infuse the whole dish with subtle umami without being fishy — an absolute game-changer!

Step 3: Cook Your Pasta and Prep the Spinach

While your onions are softening, bring a big pot of salted water to a boil. Pro tip: I usually boil water first in my electric kettle and pour it into the pot to speed things up. Then, add your rigatoni and cook it until al dente, according to the package — usually about 10 minutes. You want your pasta with a little bite, not mushy. After draining most of your pasta water aside, add spinach straight into the onion mixture. Stir for about a minute until the leaves wilt and darken.

Step 4: Blitz It to a Silky Green Sauce

Time to get that beautiful sauce going! I scoop the contents of the pan into a blender, add a teaspoon of lemon juice, a chunk of parmesan, and about a ladleful of the hot pasta water. Then I blitz everything until the sauce is smooth and creamy, scraping down the sides as needed. This may take a few minutes—the starch from the pasta water is your best friend here, creating a luscious texture without any cream added.

Step 5: Combine, Season, and Serve with Crunch

Pour the velvety green sauce back into your pan, then add your drained rigatoni directly into it. Toss everything gently with tongs until every rigatoni is coated. If it feels too thick, a splash more pasta water will help loosen it up. Taste and add more salt or parmesan as you like. Finally, divide the pasta between plates and generously sprinkle with those crispy breadcrumbs you toasted earlier, drizzle with chili oil, and add a little extra parmesan. Serve immediately and bask in the compliments.

Top Tip

From personal attempts, getting the silky sauce right and the perfect crispness on those breadcrumbs makes all the difference. Here are my tried-and-true tips to help you nail this every time.

  • Golden Breadcrumb Toasting: Keep stirring constantly over medium heat; don’t walk away or they’ll burn easily.
  • Savory Umami Boost: Don’t skip the anchovies or miso, even a small amount adds incredible depth without fishiness.
  • Use Pasta Water Wisely: It’s starchy magic! Add gradually when blending and tossing to control sauce texture.
  • Work Quickly: This meal is best enjoyed fresh, so have all ingredients ready before you start cooking.

How to Serve Super Green Pasta with Crispy Breadcrumbs Recipe

green pasta - Serving Suggestion

Garnishes

I keep it simple: a generous sprinkle of extra parmesan, a drizzle of chili oil for a pop of heat, and the crispy breadcrumbs for crunch. Sometimes, a few fresh basil leaves or a zesting of lemon brighten it even more when I want a little extra zing. These small touches really elevate the dish and make it feel special.

Side Dishes

I love pairing this pasta with a crisp green salad—something light and tangy like arugula with lemon vinaigrette—to balance the richness. Garlic bread or a simple roasted vegetable medley also complement the flavors nicely without overwhelming the star dish.

Creative Ways to Present

For a dinner party, I like to serve this pasta in colorful bowls to showcase the vibrant green sauce contrasted with those golden breadcrumbs. Adding edible flowers or microgreens on top gives a beautiful fresh look that always earns compliments. You can even serve it in individual ramekins for a cozy, elegant vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers? Pack them airtight and refrigerate within two hours of cooking. I find it best eaten within 2 days for optimal flavor and texture—spinach doesn’t keep its vibrancy too long once cooked.

Freezing

Freezing this dish is possible but I prefer not to because the spinach sauce can lose some freshness and the breadcrumbs won’t stay crispy. If you must freeze, separate the pasta from breadcrumbs and chili oil and add those fresh after reheating.

Reheating

I gently reheat leftovers on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving if you can since it changes the texture a bit. Always add fresh crispy breadcrumbs and a drizzle of chili oil just before serving to revive the dish.

Frequently Asked Questions:

Can I make this recipe vegan?

Yes! To make the Super Green Pasta with Crispy Breadcrumbs Recipe vegan, substitute the parmesan cheese with nutritional yeast or a vegan parmesan alternative. Also, use white miso paste instead of anchovies for the umami flavor.

What type of pasta works best?

While rigatoni is perfect because its ridges catch the sauce beautifully, you can use penne, fusilli, or any short pasta that holds sauce well. Just make sure to cook it al dente to keep the right texture.

Can I prepare parts of this recipe in advance?

Yes, you can toast the breadcrumbs up to a day in advance and store them in an airtight container. The sauce is best made fresh, but the spinach can be prepped and stored briefly before blending.

How spicy is the chili oil in this dish?

The amount of chili oil used is mild with a gentle warmth that doesn’t overpower. If you like more heat, feel free to add extra chili oil or a pinch of red pepper flakes. I always suggest starting mild and adjusting to your taste.

Final Thoughts

I keep coming back to this Super Green Pasta with Crispy Breadcrumbs Recipe because it’s such a bright, fresh, and satisfying dish that’s just as good for a weeknight dinner as it is to impress friends over wine. The combo of silky green sauce and that crackly breadcrumb crunch always hits the spot. Give it a try—you might find it becomes your go-to quick pasta too.

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Super Green Pasta with Crispy Breadcrumbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 13 reviews
  • Author: Madison
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Lactose
Print Recipe

Description

This 15 Minute Super Green Rigatoni is a vibrant, quick, and healthy pasta dish that combines fresh spinach, aromatic garlic, anchovies or miso for umami depth, and a silky parmesan sauce. Topped with crunchy toasted breadcrumbs and a drizzle of chili oil, it's a perfect weeknight meal that’s both satisfying and full of flavor.

Ingredients

Sauce and Toppings

  • 1 tablespoon chili oil (or olive oil)
  • ¼ 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
  • 9 oz/250 g spinach leaves
  • 1 teaspoon lemon juice
  • 1 oz/30 g parmesan + 2 tablespoons to serve
  • 1 tablespoon chili oil

Pasta

  • 7 oz/200 g rigatoni (or any pasta shape of your choice)
  • 1 tablespoon salt (for pasta water)

Instructions

  1. Toast breadcrumbs: Add 1 tablespoon of chili oil to a small pan over medium heat, then add the breadcrumbs. Cook, stirring constantly, for about 4 minutes until golden brown and toasty. Remove from heat and transfer to a bowl.
  2. Sauté aromatics: In the same pan, add 1 tablespoon of olive oil. Add the diced onion and 1 teaspoon of salt and cook for a couple of minutes until the onion softens and becomes translucent. Add the sliced garlic and anchovies (or miso paste) and stir while breaking them down with the back of a spoon until dissolved and aromatic, about 1 minute.
  3. Cook pasta: While sautéing, bring a large pot filled two-thirds with water to a boil. Add 1 tablespoon of salt and then the rigatoni. Cook according to package instructions until al dente, about 10 minutes.
  4. Wilt spinach: Add the spinach to the onion mixture in the pan. Stir for about 1 minute until the spinach darkens and wilts, releasing its water.
  5. Blend sauce: Transfer the spinach mixture to a blender. Add 1 teaspoon of lemon juice, 1 oz parmesan (a small piece is fine), and about a ladleful of the hot pasta cooking water. Blend until smooth and creamy, scraping the sides as needed. Add more pasta water if the sauce is too thick.
  6. Toss pasta with sauce: Return the green sauce to the pan. Drain the pasta and add it directly into the sauce. Toss gently with tongs or a spatula to coat every piece evenly. Add extra pasta water if needed for a silky consistency. Taste and season with extra salt or parmesan as desired.
  7. Serve and garnish: Divide the pasta between serving plates. Drizzle each plate with ½ tablespoon of chili oil, sprinkle the remaining parmesan, and top with the crispy toasted breadcrumbs. Serve immediately for best texture and flavor.

Notes

  • This dish is great for quick weeknight dinners and uses simple pantry staples.
  • Substitute anchovies with miso paste for a vegetarian-friendly umami boost.
  • Pasta water is essential for a creamy sauce without cream; don't discard it.
  • Use panko for extra crunch in the breadcrumbs topping.
  • Spinach can be swapped with other leafy greens like kale or Swiss chard.
  • Drizzle more chili oil to adjust heat according to your taste preference.

Nutrition

  • Serving Size: 250 g
  • 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

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