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

Lemon Pasta With Spinach and Parmesan


  • 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.

  3. Add in the white wine and immediately reduce to low heat. Add in the zest and juice of all 3 lemons. Stir together. Add in the capers and a good amount of pepper.

  4. Once the pasta has cooked, reserve 1 - 1 1/2 cups of the cooking liquid. Add all of the spinach and radicchio to the lemon and caper pan followed by 1 cup of the cooking liquid. Stir. Add in the pasta. Add more cooking liquid if needed.

  5. Once the pasta has cooked, reserve 1 - 1 1/2 cups of the cooking liquid, then add pasta straight into the lemon and caper pan. Stir pasta to combine with lemon caper sauce, adding some of the reserved cooking liquid as needed.

  6. Add all of the spinach and radicchio to the lemon and caper pan. Stir until the spinach has just begun to wilt and the sauce is thick. Taste for seasoning, adding salt and pepper if needed.

  7. To serve, place in a large, shallow bowl topped with a good amount of Parmesan cheese curls, shaved with a vegetable peeler. Serve warm.

Lemon Pasta With Spinach and Parmesan




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- Today we are making a lemon pasta with Parmesan and spinach. It's kinda healthy, but also just really, really good. I'll show you how. I'm gonna start by dropping my pasta for my lemon pasta with spinach and Parmesan, and I'm using cavatappi, which are these little corkscrew noodles. Alright. And I've already salted my water. I'm gonna give it a little stir and then cook per package directions. You want it to be al dente. You don't want soggy noodles. Okay, while that cooks, I am going to make the sauce. Butter, right? About two tablespoons or so. Unsalted. And then, flour, and I'm making a roux, which will thicken my sauce. And just stir this together until it smells nice and nutty, and it looks lightly golden. You wanna cook off that raw flour flavor. It's kind of like a chicken piccata. It has the capers, the lemon. My roux is ready. I'm adding some white wine. I was just throwin' it back so I had an extra glass. About a cup of white wine. A dry white wine. If you don't wanna use white wine, you could use chicken stock. And then turn it to low. So you don't want it to reduce and then you have this thick paste, so see how much it thickened though? I'm gonna zest three lemons. And that's where you get that really ripe lemony flavor. I did it. Three lemons zested and juiced. That's done. Let's give it a stir. I'm gonna season this with some pepper. To this, capers, which are briny, they're salty. They add a nice salty, tangy bite to the dish. I mean this is basically chicken piccata. Then you would sear the chicken and put it in, and this is like a piccata sauce. And then let me check on my pasta. I feel like it's almost ready. Ooh, I don't wanna overcook this. So before I take it out, I want to take some of that salty cooking water, about a cup, and take my pasta and put it straight in the pan. Then turn up the heat a little bit. Let's stir this together. Hoo! I'm gonna add a little of the pasta cooking liquid. And it just depends how thick or thin your sauce is. If it looks like it all evaporated, add more cooking liquid. If it still looks nice and abundant, then just add a little. I have some baby spinach that I'm adding to the top. I want it to wilt down. I don't want it to get so soggy that it just turns into mush. So I'm adding it just at the end. And I also have this beautiful radicchio, which is bitter and it's crunchy, and it's beautiful. The color is beautiful. You can use any greens you like. Give it a toss. And this'll all wilt down. It looks like a lot right now, huh? This honestly smells insane. I think it's ready. A little salt and pepper. Alright, I wanna grab my bowl and plate some up. I'm ready. Ready to just tuck in to some Murder She Wrote and just crush this bowl of pasta. Parmesan cheese, vegetable peeler, and I'm gonna just do some shavings of the Parmesan, 'cause I want big shavings. And a lot of them. And there you have it, my lemon pasta with spinach, Parmesan, and capers. I'm gonna give it a bite, and some sneaky radicchio that I added. Some of the lemony spinach and the pasta, the Parmesan. Mm, the lemon juice and zest keeps it really nice and bright, and then the Parmesan is creamy and tangy, and it's a very light, delicious pasta dish. I hope you make it and enjoy.

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