This post is sponsored by Progresso Foods. Thanks for supporting Brooklyn Supper’s sponsors!
Even though February’s hanging on for one last, desperate day, I’ve already welcomed March and the promise of spring. The first blossoms are breaking out and yellow crocuses dot the yard. Out back, my garden is showing signs of life – the chives and oregano are practically thriving – even though it seemed a brown wasteland just weeks ago. It’s time to just go with it.
Besides hardy herbs, actual spring produce is still weeks away in Virginia. Until then, I’m riding out the gap between spring weather and spring produce by embracing the greenest flavors I can find and making meals that feel right in for the in-between season. Lacinato kale, also known as dinosaur or Tuscan kale, used to be very hard to come by, but recently, it’s taken a permanent place in the produce aisle of my local market. I love its reliably tender leaves, deep grassy flavor, and the way it cooks up effortlessly. Here, chopped bits of lacinato kale added just the right punch of color to a simple pasta dish that came together in minutes.
This easy pasta dish embraces simple, yet elevated, eating by layering a flavorful vegetable with buttery Parmesan conchiglie and crunchy toasted breadcrumbs. The pasta itself is minimally flavored – just butter, lemon, and Parmesan – and topped with a crispy layer of toasted breadcrumbs. Progresso’s Panko Italian Style Breadcrumbs are wonderfully savory – each crunchy bite has hints of garlic, onion, and basil, and that rich flavor suffuses the dish nicely. I had fun playing up the classic flavors of Progresso’s Panko Italian Style Breadcrumbs with butter and Parmesan, and loved the effortless flavor and texture they brought to the pasta. In as long as it took to boil a big pot of water and cook the pasta, dinner was ready!
- 1/2 pound conchiglie pasta
- 4 tablespoons butter, divided
- 1/2 cup Progresso Panko Italian Style Breadcrumbs
- 1 tablespoon lemon zest plus 1 tablespoon freshly squeezed juice
- sea salt
- freshly ground pepper
- 1 bunch lacinato kale, stems trimmed and rough chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
- Bring a large pot of salted water to a boil. Add pasta and cook to al dente. Reserve pasta water.
- Meanwhile, heat a wide, deep skillet (big enough to hold the cooked pasta as well) over medium-high heat. Add 2 tablespoons butter, and when butter has melted and has a nutty fragrance, add breadcrumbs. Toast until golden, about 4 minutes. Remove breadcrumbs to a small bowl and set aside.
- In the same skillet, melt remaining butter. Add kale, plus a pinch each sea salt and pepper, and sauté until kale is wilted and supple, about 5 minutes. Fold in lemon zest and juice, cooked pasta, and Parmesan. Add a few tablespoons of pasta water as needed to thin consistency. Top with toasted Progresso Panko Italian Style Breadcrumbs, finish with a sprinkle of Parmesan and a pinch of pepper, and serve.
Disclosure: This post is sponsored by Progresso Foods. Thanks for supporting the brands that make Brooklyn Supper possible.