5.0
(2)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
Step 2
Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
Step 3
In a large pot, combine the remaining 1/2 cup of oil with the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and light golden, 7 to 8 minutes. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes. Divide the pasta among bowls and top with the panko.
Your folders
naturallyella.com
5.0
(1)
10 minutes
Your folders
delish.com
3.7
(29)
Your folders
purplecarrot.com
Your folders
vegetariantimes.com
Your folders
williams-sonoma.com
5.0
(2)
350 minutes
Your folders
weightwatchers.com
32 minutes
Your folders
vikalinka.com
5.0
(7)
20 minutes
Your folders
familyfoodonthetable.com
4.5
(4)
Your folders
localpalatemarketplace.com
5.0
(1)
Your folders
thewheatlesskitchen.com
Your folders
foodiewithfamily.com
5.0
(4)
20 minutes
Your folders
cleaneatingmag.com
Your folders
californiastrawberries.com
4.9
(7)
Your folders
recipegirl.com
Your folders
bettycrocker.com
4.5
(22)
Your folders
americastestkitchen.com
4.5
(22)
Your folders
foodandwine.com
Your folders
jcookingodyssey.com
35 minutes
Your folders
bbcgoodfood.com
15 minutes