Tag Archives: pasta

Pasta with Spinach and Preserved Lemon

Ingredients

SERVINGS: 4 

  • 8 Tbsp. (1 stick) unsalted butter, divided
  • 1 garlic clove, crushed
  • ½ tsp. crushed red pepper flakes, divided
  • ¾ cup panko (Japanese breadcrumbs)
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 12 oz. fresh strozzapreti (see Fresh Pasta) or other fresh or dried pasta
  • 2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided
  • 1 Tbsp. (or more) fresh lemon juice
  • 1 Tbsp. (or more) thinly sliced preserved lemon peel
  • 2 Tbsp. olive oil

Preparation

  • Heat oil and 2 Tbsp. butter in a large skillet over medium heat until butter is foaming. Add garlic and ¼ tsp. 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 Tbsp. 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 ¼ tsp. 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.


Tortellini, Spinach and Sausage Soup

Ingredients:

2 lbs. hot Italian sausage
3 carrots, peeled and chopped
1 onion, chopped
4 garlic cloves, chopped
3 quarts chicken broth
2 cans diced tomatoes
2 cans cannellini beans, rinsed and drained
1 Tbsp. dried basil
2 cups dried tortellini
4 quarts fresh spinach leaves
Salt and pepper to taste
1 cup grated Parmesan cheese

Directions:

Remove casings from sausages and saute in 8 quart stock pot over medium high heat. Cook, stirring often, until brown and crumbly, 8-10 minutes. Spoon out and discard all but 1 Tbsp. fat from pan. Add carrots, onion and garlic. Stir often, until onion is translucent, about 5 minutes. Add broth, tomatoes with juice, beans and basil. Bring to a boil.

Add pasta, reduce heat and simmer with cover on, stirring occasionally until pasta is tender, about 10 minutes. Skim and discard fat. Stir in spinach and cook until wilted, 1-2 minutes. Add salt and pepper to taste. Sprinkle Parmesan cheese over bowls when serving.

Yield: 10 servings.

Adapted from http://recipezarr.com/115247