Bucatini With Spinach And Almonds

• 1 tablespoon olive oil, divided
• 1/4 cup slivered almonds
• 1/4 cup Italian seasoned breadcrumbs
• 1 garlic clove, minced
• 2 tablespoons lemon juice, divided
• 1 teaspoon grated lemon rind
• 6 ounces uncooked bucatini pasta
• 1 (10 ounce) bag fresh spinach, stems removed
• 1/2 cup canned broth
• 1/4 teaspoon salt

1. Heat 1 tsp olive oil in a nonstick skilled over medium heat.
2. Add almonds and saute 1 minute
3. Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
4. Stir in 1 Tbs lemon uice, cook 1 minute or until breadcrumbs are dry.
5. Stir in lemon rind, remove from heat and set aside.
6. Cook pasta according to package directions, omitting salt and fat.
7. Drain pasta in a colander, reserving some of the liquid in case additional moisture is needed for pasta.
8. Immediately teturn pasta to pan; add spinach to hot pasta, tossing until spinach wilts.
9. Add breadcrumb mixture; toss gently.
10. Combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veg. broth, and salt; drizzle over pasta mixture, toss until well blended.

olive oil, almonds, italian seasoned breadcrumbs, garlic, lemon juice, lemon rind, bucatini pasta, fresh spinach, canned broth, salt

Taken from www.food.com/recipe/bucatini-with-spinach-and-almonds-385503 (may not work)