Recipe: Spinach, Lemon with Penne

Spinach, Lemon with Penne

1/4 cup extra-virgin olive oil

1 large lemon, zested and juiced

1/2 Tablespoon of minced garlic

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 pound penne rigate pasta

1/2 stick (1/4 cup) unsalted butter

5 cups baby spinach

1 1/2 cups cherry or grape tomatoes, halved

1 1/2 cups grated Parmesan

1/4 to 1/2 cup toasted pine nuts

2 tablespoons capers, rinsed and drained

To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

For the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, lemon zest, salt, and pepper until smooth. Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, spinach, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.