Asparagus & Arugula Pasta with Spicy Garlic Breadcrumbs

An Emily original inspired by leftover veggies

This simple pasta has thinly sliced raw asparagus, peppery arugula and a little bit of green onion with chunks of fresh mozzarella. Best of all, it’s topped with panko breadcrumbs toasted with garlic and red pepper flakes for added kick. Toss everything with a healthy addition of cracked black pepper and it has a ton of flavor while still seeming light. You could easily use other veggies leftover in your fridge — I like to think of this dish as some sort of caprese/primavera without really being either. This quantity served two in my house, but it probably works for 3-4 people who aren’t starving from a long bike ride earlier in the day.

Make the Breadcrumbs

• 1/2 cup of panko breadcrumbs

• 1 tablespoon of olive oil

• 3 cloves of garlic

• Red pepper flakes to taste

1. Warm the olive oil in a skillet over medium-low heat (3 out of 10).

2. Press/dice the garlic and add it to the olive oil once it has warmed a little bit. Add your desired quantity of red pepper flakes (probably 1 teaspoon for me).

3. Let everything cook gently for about 2-3 minutes.

4. Add the breadcrumbs and toss them well, trying to coat them fully in the oil.

5. Continue cooking for 5-8 more minutes, until the breadcrumbs look toasted and everything is very fragrant.

6. Remove from heat and let cool while you work on the rest of the pasta.

Make the Pasta & Prep the Veggies

• 1/2 box of your favorite pasta (cavatappi for me)

• 1/2 pound of asparagus

• 1/4 of a 5 oz container of arugula

• 2-3 green onions

1. Cook the pasta according to the directions, aiming for al dente (usually about 1 minute less than what the box says is al dente). Reserve some cooking liquid when draining the pasta.

2. Place the arugula in a large bowl, chopping if desired (I didn’t bother).

3. Remove the woody ends and thinly slice the asparagus on the diagonal. Add to the bowl.

4. Slice the green onions and toss them in the bowl as well.

Assembly

• 6 oz of fresh mozzarella

• Black pepper to taste

• Olive oil

1. Slice/chop/tear your mozzarella into bite-sized pieces.

2. Toss the hot pasta with the veggies, using a splash of cooking liquid and a splash of olive oil to create a very light sauce and to help wilt the arugula a little bit.

3. Add a healthy dose of black pepper and give everything another toss.

4. Add in the mozzarella chunks, toss one final time, and divide into bowls.

5. Top each bowl with the spicy garlic breadcrumbs, and enjoy!

Leave a comment if you tried this recipe, and let me know how it went!