LEMONY LINGUINE BOWL (FRIDAY)
Servings: makes 2 servings (see NOTE) Preparation time: 15 minutes Cooking time: less than 5 minutes, plus linguine and eggs (if desired) 2 tablespoons panko bread
crumbs
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/4 cup grated parmesan cheese, plus extra for serving
1 teaspoon grated lemon zest 2 tablespoons lemon juice 1 clove garlic, minced ⅛ teaspoon table salt
1/4 teaspoon pepper
6 ounces linguine
3 ounces (3 cups) fresh baby
spinach
2 tablespoons chopped fresh
basil
2 fried eggs (optional)
Toss panko with 2 teaspoons oil in bowl until evenly coated. Microwave 1 to 3 minutes, stirring frequently, until light golden brown; set aside to cool. In a small bowl, whisk remaining oil, parmesan, zest, juice, garlic, salt and pepper together; set aside. Cook linguine according to directions; reserving 1/4 cup cooking water, drain and return to pot. Stir in parmesan mixture and spinach, tossing 1 minute or until spinach is slightly wilted and pasta is coated; adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Divide among individual bowls, then sprinkle with bread crumbs and basil. Top with fried eggs if desired. Pass extra parmesan as you serve. (Adapted from “Bowls: Vibrant Recipes With Endless Possibilities,” America’s Test Kitchen.)
NOTE: Double recipe for 4 servings.
Per serving: 548 calories, 17 grams protein, 23 grams fat (37 percent calories from fat), 4.4 grams saturated fat, 70 grams carbohydrate, 9 milligrams cholesterol, 319 milligrams sodium, 3 grams fiber.
Carb count: 4.5.