Pasta With Spinach And Preserved Lemon Food

LEMON PASTA WITH SPINACH

Steps:

• In a large deep sided skillet set over medium heat, add the olive oil, garlic, chili and bay leaf. Give a good stir for about a minute until the garlic is fragrant.
• Add the onions and cook, stirring occasionally, for about 5 minutes.
• In a large pot of boiling water, add spaghetti and cook to instructions on the pack. When cooked, remove and drain. Reserve about 1 cup/240 ml of pasta water.
• Increase heat to high, add the vegetable stock and bring to a simmer. Allow it to reduce about 3 minutes. Pour in the cooking cream and stir well and bring back to a gentle simmer.
• Pour in the lemon juice and then the spaghetti. Give a really good stir around.
• Add in a cup/240 ml of pasta water, the butter, cheese, lemon zest, the fresh spinach, parsley, salt and pepper. and give a really good stir.
• Serve immediately. Can garnish with extra parmesan and parsley if desired.

LEMON PASTA WITH SPINACH

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, saute garlic in butter until tender. Add the spinach, lemon juice and zest, salt and pepper; cook 2-3 minutes longer or until spinach is wilted., Drain pasta. Add to skillet; toss to coat.

PASTA WITH PRESERVED LEMON AND ANCHOVIES

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and 3/4 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.

PASTA WITH SPINACH AND PRESERVED LEMON

Steps:

• 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.

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.