STROZZAPRETI WITH SPINACH AND PRESERVED LEMON
This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.
Provided by Philip Krajeck
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil and 2 tablespoons butter in a large skillet over medium heat until butter is foaming. Add garlic and 1/4 teaspoon 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 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
- Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining 1/4 teaspoon 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.
- DO AHEAD: Panko can be toasted 1 day ahead. Store airtight at room temperature.
PASTA WITH SPINACH AND PRESERVED LEMON
This appeared in Bon Appetit August 2013 as Strozzapreti with...... Make you own pasta and it will be great. However, don't let that stop you.....use any pasta you like.
Provided by Ambervim
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 603.7, Fat 33.1, SaturatedFat 16.1, Cholesterol 123.2, Sodium 420.9, Carbohydrate 63.7, Fiber 2.3, Sugar 1.6, Protein 14.3
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