Bucatini With Spinach And Almonds - cooking recipe

Ingredients

1 tablespoon olive oil, divided
1/4 cup slivered almonds
1/4 cup Italian seasoned breadcrumbs
1 garlic clove, minced
2 tablespoons lemon juice, divided
1 teaspoon grated lemon rind
6 ounces uncooked bucatini pasta
1 (10 ounce) bag fresh spinach, stems removed
1/2 cup canned broth
1/4 teaspoon salt

Preparation

Heat 1 tsp olive oil in a nonstick skilled over medium heat.
Add almonds and saute 1 minute
Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
Stir in 1 Tbs lemon uice, cook 1 minute or until breadcrumbs are dry.
Stir in lemon rind, remove from heat and set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain pasta in a colander, reserving some of the liquid in case additional moisture is needed for pasta.
Immediately teturn pasta to pan; add spinach to hot pasta, tossing until spinach wilts.
Add breadcrumb mixture; toss gently.
Combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veg. broth, and salt; drizzle over pasta mixture, toss until well blended.