Strozzapreti with Spinach and Lemon

By Stef -
I got this recipe from bonappetit.com and thought it was pretty good. Jared and I both gave it a 7. I have no idea where to buy fresh pasta, so just used penne.

Strozzapreti with Spinach and Preserved Lemon

INGREDIENTS

  • 8 Tbsp. (1 stick) unsalted butter, divided I cut the butter down by 2 TBS. and also substituted 2 TBS. for olive oil. 
  • 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 I didn't add this
  • 2 Tbsp. olive oil
     
  • 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.

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