We love quick and easy meals that can be whipped up in no time at all – especially when there isn’t much food in the pantry or the fridge. This Tyler Florence recipe is is simple to make, but filled with flavor.
- 2 cups panko bread crumbs
- 8 tbsp extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 3 garlic cloves, sllivered
- 1/4 tsp dried red pepper flakes
- grated zest of 1 lemon
- 1 lb angel hair pasta
- 2 cups lightly packed baby or wild arugula
In a skillet, combine the panko with 2 tbsp of the oil and toss to combine. Toast over medium heat, stirring, until the bread crumbs are golden brown, about 10 minutes. Season with salt and pepper, then transfer to a small bowl.
In the same skillet, heat the remaining 6 tbsp of olive oil over medium heat. Add the garlic and red pepper flakes and cook for 10 -1 2 minutes to infuse the oil and gently cook the garlic. Season with salt and pepper. Stir in the lemon zest and remove from the heat.
Bring a large pot of well-salted water to boil. Add the pasta and cook for 3-4 minutes, or until al dente. Drain the pasta well, and transfer to a large bowl. Immediately add the arugula, the infused oil with the garlic, and the bread crumbs. Use tongs to gently toss everything together. Mound the pasta on a large platter and serve.
Serves: 4-6
Source: Tyler Florence Family Meal
