A brisk pasta where tender greens meet garlicky heat and buttery breadcrumbs. This shelf gives you two handfuls of salad for a warm dinner instead, cooked down until they lose their rawness in minutes.

Serves 2. 20 minutes, 15 at the stove.

About 1030 calories a serving, 25 g protein, 147 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil for the pasta. While it heats, tear the bread into coarse crumbs and mince the 4 cloves of garlic.
2. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat. Toast the bread crumbs, stirring often, until golden and crisp, about 3 minutes, then transfer to a plate and season with salt and pepper.3 min
3. Cook the pasta in the boiling water until it reaches al dente, stirring occasionally. Reserve 1 cup pasta water before draining.10 min
4. In the same skillet, add the remaining 1 tablespoon oil and 1 tablespoon butter over medium heat. Cook the minced garlic for 1 minute until fragrant, then add the entire bag of greens, tossing to wilt, about 2 minutes.2 min
5. Add the drained pasta to the skillet with 1/2 cup reserved pasta water and stir gently over medium-low heat until the greens and pasta marry, about 1 minute, adding more pasta water if the dish looks dry. Season with salt and pepper.1 min
6. Divide the pasta between two bowls, scatter the crispy breadcrumbs over top, and squeeze fresh lemon juice at the table.

Note Swap the bread crumbs for grated Parmesan if you have it. Leftovers keep covered for two days and reheat gently with a splash of water. Serve with a simple tomato salad or roasted vegetables on the side.