Pasta With Spinach and Preserved Lemon
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 tablespoons butter, divided
- 1 garlic clove, crushed
- 1⁄2 teaspoon crushed red pepper flakes, divided
- 3⁄4 cup panko breadcrumbs (Japanese breadcrumbs)
- 1 teaspoon lemon zest, finely grated
- kosher salt
- fresh ground black pepper
- 12 ounces fresh pasta (strozzapreti or use dried pasta)
- 8 cups spinach, trimmed, large leaves torn in half, divided
- 1 tbsp.lemon juice, fresh (more if you like)
- 1 tbsp.preserved lemon peel, sliced (more if you like)
- 2 tablespoons olive oil
directions
- Heat oil and 25% of the butter in a large skillet over medium heat until butter is foaming.
- Add garlic and ¼ teaspoons red pepper flakes; cook, stirring often, until fragrant, about 1 minute.
- Add panko and cook, stirring often, until panko is golden brown, about 2 minutes.
- Mix in lemon zest and transfer panko to a paper towel–lined plate; season with salt and pepper. Let cool; set aside. Wipe out skillet.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.
- Meanwhile, heat remaining 6 tablespoons butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes.
- Add half of the spinach; cook, tossing, until wilted, about 1 minute.
- Add pasta to skillet and toss to coat.
- Add lemon juice, preserved lemon peel, and remaining ¼ teaspoons red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired.
- Add remaining spinach and toss until slightly wilted, about 1 minute.
- Serve pasta topped with reserved panko.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.