This Spinach Pasta recipe is worthy of any season. Fresh Spinach, wilted in a charred lemon and wine sauce. Capers add a lovely zip of flavor. Top with grated Parmesan cheese and you’ve got an easy weeknight pasta dinner.
Sick of Kale? It’s time to revisit our favorite leafy green. Spinach cooks in a flash and is a perfect partner for lemon sauce and fettuccini noodles.
This recipe is so easy and so rewarding. We even hit the wine pairing smack dab on the head. Babich 2006 Sauvignon Blanc was a delicious crisp compliment. And please don’t be hesitant to add those anchovies, relax! While they’re integral to the dish, they don’t make it taste “fishy.”
More Pasta Dinner Recipes
- Spinach Linguine with Chickpeas
- Italian Sausage Ricotta Pasta Sauce over Pappardelle
- Pasta with Slow Roasted Cherry Tomatoes and Cream
Fresh Spinach, wilted in a charred lemon sauce with wine and capers.
- 1 pound Fettuccini
- 1 lemon halved and grilled
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup white wine
- 1 cup chicken broth
- 4 canned anchovy fillets chopped
- 1/4 cup capers drained, but not rinsed
- 3 small bunches fresh spinach stems removed, rough chopped
- ¼ cup freshly grated Parmesan cheese
- 1 lemon halved and charred
Spray a stovetop grill pan over medium high heat and spray with cooking spray. Half the lemon and place flesh side down on the hot pan. Sear until nice and charred.
Heat butter in large skillet over medium heat. Add flour and cook for about a minute, stirring constantly to make a roux. Add wine and chicken broth and stir to mix well. Add anchovies. Using wooden spoon, simultaneously stir and mash them until they “dissolve” into the roux.
Add capers and cook a few minutes longer, stirring constantly. If mixture gets too thick, add more wine or chicken broth. You want a thin gravy consistency. Squeeze the lemons and add as much juice as you can into the sauce.
Immediately add spinach, tossing continuously until it wilts.
- Reduce heat to low and keep warm.
In the mean time cook fettuccini according to package directions. Drain. In a large serving bowl, toss the pasta with the lemon sauce. Top with grated Parmesan cheese and serve.
This is not very good the next day. I had some of the leftovers for lunch the next day and the pasta really intensifies over night with a salty strong flavor from the anchovies.
Fettuccini with Charred Lemon Sauce and Wilted Spinach … It’s what’s for Dinner