Lemon Pasta With Spinach and Parmesan

Who needs sauce when there are lemons, Parmesan and spinach to brighten up your pasta?


  • 1 pound Italian cavatappi pasta (or fusilli)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 3 lemons, preferably organic
  • 3/4 cup capers, drained
  • 5 ounces baby spinach
  • 2 ounces radicchio, chopped
  • Salt and pepper, to taste
  • 1 wedge Parmesan cheese


  1. Bring a large pot of salted water to a boil. Drop in the pasta and cook until al dente.
  2. While the pasta cooks, bring a large skillet up to heat over medium. Add in the butter and melt. Once melted, add in the flour and cook until it starts to turn golden brown and smells nutty.

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