Strozzapreti with Spinach and Preserved Lemon

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. 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. 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. 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. 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. 5.

   Serve pasta topped with reserved panko.

   1 min

6. 6.

   DO AHEAD: Panko can be toasted 1 day ahead. Store airtight at room temperature.