Pasta with spinach and preserved lemon

A jar of preserved lemons in the refrigerator is both a thing of joy and an agenda-setter when it comes to menus. So far, I'm finding it hard to go wrong.

Bucatini with spinach and preserved lemon

Adapted from Bon Appetit, Sept. 2013

This recipe called for using strozzapreti pasta, which I’m sure would be great if you could find it or feel like making it yourself. I could find bucatini, so I used that. And I’m sure those fancy gold rivets on the paper package don’t contribute at all to the inflated price compared with spaghetti.

Ingredients

12 ounces long round pasta such as bucatini

2 tablespoons olive oil

8 tablespoons butter, divided

1 garlic clove, crushed

½ teaspoon crushed red pepper flakes, divided

¾ cup panko

Zest of 1 lemon

8 cups spinach leaves (or a mix of sturdy greens such as beet, baby kale and chard)

1 tablespoon fresh lemon juice

2 tablespoons chopped preserved lemon (rinsed, seeds discarded)

Method

Cook pasta according to package directions.

Meanwhile, heat oil and 2 tablespoons butter in a large skillet. Add garlic and ¼ teaspoon crushed red pepper, and cook about 1 minute. Add panko and cook, stirring often, for a few minutes until crumbs are brown. Add lemon zest. Season with salt and pepper and remove from pan.

In same pan, melt remaining butter until brown. Add greens a handful at a time and cook until wilted. Add cooked pasta, lemon juice, ¼ teaspoon crushed red pepper and preserved lemon. Season to taste with salt and pepper. Serve topped with toasted panko. Serves 4

Rating: Super simple and super tasty. Those bread crumbs are yummy and the ropey pasta makes this meatless dish feel quite substantial. I couldn't find a better way to use the really glorious spinach we got from the market Saturday morning. So very cold, but great to see our vendor friends survived the winter.