Penne with spinach

1. Pour water into a large saucepan, add salt and put it on a high heat. When the water boils, reduce the heat to medium and pour penne into the water. It is better to take pasta of good quality, ideally Italian. We cook the pasta according to the instructions on the package, usually the cooking time is 8-10 minutes. The pasta needs to be cooked to the state of "al dente" - when the pasta is almost ready, but inside they retain a certain hardness. We throw the pasta into a colander, and then return it to the pan.

2. Peel the garlic, then chop it. My chili pepper, cut off the stalk, clean from the seeds, then thinly slice the pulp. If the pepper is small - in circles, if large - we cut the circles into several more parts. I wash the green onions and parsley, blot excess moisture with napkins. Finely chop the parsley, cut the green onion into 3 cm pieces. Spinach is washed and divided into leaves, dried with napkins. Parmesan three on a coarse grater.

3. Put a large frying pan on medium heat, pour a third of olive oil into it. When it warms up, put the breadcrumbs in the pan and cook them for a minute, constantly stirring. The crackers should become slightly brownish. Add chili and garlic to the pan, cook all together for 3 minutes, without ceasing to stir. During this time, a golden crust should appear on the breadcrumbs. Remove the pan from the heat, put its contents in a bowl, mix with fresh lemon zest, salt and ground black pepper.

4. Pour the remaining olive oil into the same pan, then return it to medium heat. Spread the penne and spinach, mix and cook all together for a minute (or until the spinach begins to wilt). Add onion, parmesan, parsley, mix everything and remove from heat.

5. Lay out penne with spinach on serving plates, decorate with breadcrumbs on top and serve immediately to the table.

It's very tasty and appetizing!