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Lemony Fettuccine with Spinach & Capers

Lemon Fettuccine with Spinach & Capers

This recipe is fantastic. I have been craving lemon flavor recently (I know a little strange) and I thought what’s better than a light, flavorful pasta dish. This dish uses fresh pasta, lemon juice and lemon peel for a light feeling summer dish.

4 Tbsp. Evoo, divided

1 large onion, thinly sliced

2 tsp. minced garlic

5-8 oz. baby spinach

¼c fresh squeezed lemon juice

2 tsp. grated lemon peel

½ tsp. of salt & pepper

2 tbsp. butter

2 tbsp. capers

¼c pine nuts, toasted

1 9oz. package fresh pasta, fettuccine or taggatelle

First start heating a pot of water for the pasta. Meanwhile heat a small pan to low and add the pine nuts. Toast for about 5 minutes or until lightly brown. Once toasted set aside.

Now its time to make the sauce. Heat 2 tbsp. of evoo in a large pan over medium heat. Add the thinly sliced onions. Slowly cook until the onion until the onions are soft and have a glassy look. Next add the garlic and sauté for 1 min. Add the spinach to the pan until it wilts down. Once wilted add the remaining 2 tbsp. of evoo, the lemon juice, lemon zest, salt and pepper, butter and capers. Turn the heat down to low and cook to combine.  

Now the water should be boiling, and its time to cook the pasta. Add a drop of oil to the water and a pinch of salt. Put the pasta in the pot and cook for about 2-3 minutes. *Fresh pasta cooks very quickly so make sure not to over cook.  Drain pasta and transfer to large pan where the lemony sauce is heated. Toss the pasta; add the pine nuts and serve. You can sprinkle with grated cheese on top if desired.

Serves 3-4

*This dish goes well with a light salad or just by itself. Not much fuss.