Rachael Ray's Spicy Spinach Pasta with Chile, Preserved Lemon & Pistachios

The Sicilian in me loves this eat-your-vegetables and greens-are-good-for-you pasta. I could eat the whole pound myself!
Publish date:
spicy spinach pasta

Recipe by Rachael Ray

  • 4Servings


  • Salt

  • 1 lb. short-cut pasta (such as strozzapreti, gemelli, or penne rigate)

  • 4 tbsp. olive oil

  • 2 large shallots, finely chopped

  • 4 cloves garlic, thinly sliced or chopped

  • 1 to 1 1/2 tsp. crushed red pepper

  • 1 cup chicken or vegetable stock

  • 2 lb. fresh spinach, stemmed and coarsely chopped, or 2 heads escarole, coarsely chopped

  • Freshly grated or ground nutmeg

  • 3 to 4 tbsp. chopped preserved lemon

  • Juice of 1 small lemon (about 3 tbsp.)

  • EVOO, for drizzling

  • 1/2 cup pistachios (I like Sicilian pistachios), toasted and chopped

  • Grated Pecorino-Romano, for serving


1. Bring a large pot of water to a boil. Salt the water and add the pasta. Cook until 1 to 2 minutes shy of the package directions.

2. Meanwhile, in a large skillet, heat the oil, four turns of the pan, over medium. Add the shallots and garlic; season with salt and crushed red pepper. Cook, stirring often, until tender, 3 to 4 minutes. Add the stock. Bring to a simmer. Add the spinach; season with nutmeg.

3. Drain the pasta; add to the spinach with the preserved lemon and lemon juice. Toss until the pasta absorbs the stock and finishes cooking, 1 to 2 minutes. Drizzle with EVOO. Top with the nuts and Pecorino-Romano.