- 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
- Bring a large pot of salted water to a boil. Drop in the pasta and cook until al dente.
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve, place in a large, shallow bowl topped with a good amount of Parmesan cheese curls, shaved with a vegetable peeler. Serve warm.