Ingredients
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1 (12 oz) pkg bucatini pasta
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1 (5 oz) bag herb-seasoned croutons
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1/2 (2 oz) tin anchovy fillets in olive oil
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2 (5 oz) pkgs Nature's Promise® Organic Baby Spinach and Kale
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1/3 cup grated Parmesan cheese
Steps
1
Bring a large pot of salted water to a boil on high. Cook the bucatini according to package directions. Drain in a colander, reserving ¼ cup cooking liquid.
2
Meanwhile, add the croutons to a plastic bag, seal, and pound with the back of a skillet until finely ground like bread crumbs.
3
To a 12-inch skillet, add the anchovies and their oil. Cook on medium-high 3 min., using a spatula to mash anchovies into a paste. Add the spinach mixture, in batches, cooking until wilted, stirring constantly. To skillet, add cooked bucatini, stirring to combine. Add pasta water, 2 tbsp at a time, as needed.
4
Remove from heat. Season with salt and pepper to taste. Top with crushed croutons and Parmesan cheese. Serve immediately.
