Creamy Spinach Penne with Parmesan Breadcrumbs

Creamy Spinach Penne with Parmesan Breadcrumbs

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INGREDIENTS
16 oz. dry penne rigate, such as Rustichella d'Abruzzo brand
1 ½ tbsp. olive oil, plus more for serving
1 small yellow onion, diced
5 oz. baby spinach, stemmed if desired

• kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
  8 oz. mascarpone cheese
  1 recipe Parmesan Breadcrumbs (see below)
• thinly sliced fresh basil, for garnish
  DIRECTIONS
  Cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ¾ cup of pasta cooking water from the pot and reserve. While pasta cooks, heat oil in a large sauté pan over medium-high heat; sauté onion until softened (about 5 min.). Add spinach, cooking just until wilted (1-2 min.); season with salt and pepper and set aside. Drain pasta; return to cooking pot and add cheese. Stir pasta and cheese together, adding hot reserved pasta water a bit at a time until sauce reaches desired consistency (you may not use all the water). Fold in spinach mixture. Adjust seasonings and serve immediately, garnishing individual portions with Parmesan Breadcrumbs, oil, salt, pepper and basil.

PARMESAN BREADCRUMBS: Spread 1/4 cup Italian-style breadcrumbs on a rimmed baking sheet; bake in a preheated 400° oven until golden-brown (about 3 min.). Let cool on pan 5 min. Transfer to a shallow dish; whisk in 1/4 cup freshly grated Kowalski’s Signature Parmigiano-Reggiano Cheese and set aside.