Pasta with Spinach & Garlic

Ingredients

• 500g  pasta
• 3/4 cup (50g) coarse fresh white bread crumbs
• finely grated zest of 1 lemon
• 1 large garlic clove,crushed
• 1/3 cup chopped flat - leaf parsley
• 200g baby spinach
• 200ml sourcream         

 

Method:

• Preheat the grill to medium. Cook pasta in a large saucepan of boiling, salted water according to the packet instructions.
• Meanwhile, spread breadcrumbs on a baking tray and grill, stirring halfway, for 2-3 minutes until toasted.
• Transfer to a bowl and cool slightly. Add the zest, garlic and parsley,then season with sea salt and freshly ground black pepper.
• Drain the pasta and return to the pan. Stir the spinach and creme fraiche through the hot pasta until the spinach has wilted. 
• Stir half the gremolada bread crumbs through the pasta.
• Divide among 4 bowls and sprinkle with remaining breadcrumbs to serve.