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
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
