Strozzapreti with Spinach and Preserved Lemon
A sophisticated pasta dish featuring fresh strozzapreti tossed with wilted spinach in a brown butter sauce, brightened with preserved lemon and topped with crispy lemon-garlic breadcrumbs. This elegant combination balances rich, bright, and crispy textures.
Ingredients
- •2 tablespoons olive oil
- •8 tablespoons unsalted butter
- •1 clove garlic
- •½ teaspoon crushed red pepper flakes
- •¾ cup panko
- •1 teaspoon lemon zest
- •to taste kosher salt and pepper
- •12 ounces strozzapreti pasta
- •2 bunches flat-leaf spinach
- •1 tablespoon lemon juice
- •1 tablespoon preserved lemon peel
Cooking Instructions
- 1.
Heat oil and 2 tablespoons butter in a large skillet over medium heat until butter is foaming. Add garlic and 1/4 teaspoon 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.
5 min
- 2.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.
5 min
- 3.
Meanwhile, heat remaining 6 tablespoons 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.
4 min
- 4.
Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining 1/4 teaspoon 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.
3 min
- 5.
Serve pasta topped with reserved panko.
1 min
- 6.
DO AHEAD: Panko can be toasted 1 day ahead. Store airtight at room temperature.