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

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Credit: Photography by Tara Donne

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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