Quick Fixes: Pasta with Breadcrumbs

Want some carbs with your carbs? I always do! I love Giada di Laurentiis, and I once saw her put breadcrumbs on pasta.... I had to try it and when I did, it was like a foodgasm. If you are a lover of pasta to the degree that I am, I know that you will find this dish simple and satisfying.

One of the best things about this dish is that is takes about 10 minutes, and there are lots of places where you can substitute out many of the ingredients. This makes this dish one that is good in a pinch!


Add some pasta to a pan (can be any type of pasta you prefer, on this particular day, I had fettucine!) 


Then, to the very same pot, add your frozen veggie. I used peas, a veggie my husband isn't wholly fond of (which is what made it perfect for me dining on my pasta lunch alone!) 


You are going to top your pasta with breadcrumbs and oil. I used 1/4 cup breadcrumbs and black truffle oil. However, you can use 1/8 cup breadcrumbs if you like and any kind of oil like chili infused oil, olive oil, or walnut oil. 


Drain your pasta and vegetable, and put it on a plate 


Top first with the breadcrumbs and then with the oil 


Is it just me or is this the peeeeerfect lunch? 


Time: 10 minutes | Serves 1 | Level: Easy 

You will need: 

1 handful of your favorite pasta 
2 handfuls of frozen veggies (whatever you have and like) 
1/8-1/4 cup Italian Breadcrumbs
2 tablespoons oil, such as olive oil, walnut oil, or black truffle oil 
Dash of salt and pepper, to taste 

Method: 

Bring a small pot of water to a boil over high heat. 

To the boiling water add your pasta and frozen veggie and cook according to the time specified on the package (keeping in mind, of course, that fettucine will take longer than thin spaghetti). As for your frozen veggie, that should be just fine at just about any time. 

Remove the past and veg when they are done, drain and place on a plate. 

Sprinkle the breadcrumbs over the pasta and then drizzle with the oil. 

Eat it and be amazed how awesomely awesome this recipe is! 

3 comments: