Lunch: Spaghetti with Artichoke Hearts and Toasted Breadcrumbs

Recipe by Frank P. Melodia Long ingredient lists are a dealbreaker when you've got 20 minutes, max, to pull together dinner. But with only 6 ingredients, this recipe is simple!

Ingredients

1 lb. spaghetti
1 package frozen artichoke hearts
1/2 c. olive oil
3 clove garlic
2 hot cherry peppers
1 c. Italian-style panko breadcrumbs
3 tbsp. Chopped flat-leaf parsley

Instructions

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions.
While spaghetti cooks, add artichokes to boiling water and blanch 1 to 2 minutes. Remove artichokes from pot and rinse under cold water; transfer to paper towels to dry.
In a large deep skillet, heat olive oil over medium-low heat. Add garlic and cook about 3 minutes or until golden. Remove garlic and reserve in a small bowl. Add cherry peppers to the same skillet and cook 1 minute. Add artichokes and cook until just heated through.
In a medium skillet, toast breadcrumbs over medium heat, 1 to 2 minutes.
Drain spaghetti, reserving a cup of the pasta cooking water. Add spaghetti to skillet with vegetables along with reserved garlic and parsley. Toss to combine, adding some of the reserved cooking water as needed.
Put spaghetti in serving bowls. Top with breadcrumbs.

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