CLASSIC pasta spaghetti with spinach and lemon
         

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Here is another pasta taste treat so simply done -- this with spinach as the basic ingredient. Add lemon, garlic and capers. Presto!

for the sauce:

  • four tablespoons of olive oil
  • five cloves of garlic, peeled and finely diced
  • two tablespoons of capers
  • one-half teaspoon dried red pepper flakes
  • four tablespoons of freshly squeezed lemon juice
  • two teaspoons of grated lemon rind
  • four cups of chopped fresh spinach
  • salt and freshly ground pepper
  • one quarter cup freshly grated parmesan

for the pasta:

  • one pound spaghetti

In a saute pan over medium heat, add the garlic. As soon as it starts to sizzle, add the capers and the red pepper flakes. Cook two minutes. Add the lemon juice and rind, one teaspoon of salt and some freshly ground pepper. Stir and cook for another two minutes.

In five quarts of water at a raging boil, add two teaspoons of salt, and the spaghetti. Cook until al dente. Set aside one quarter cup of the pasta liquid. Drain.

Re-heat the sauce. Add in the spaghetti and stir. add the chopped spinach and stir. Add the parmesan and stir. Check for salt. If too dry add some of the pasta liquid and stir. Cover and cook for a minute over medium high heat.

If too dry add some of the reserved pasta liquid. Add the parmesan and stir again.

Serve immediately.

 


 

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