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Pasta Limone

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Serves 4-6 Servings | Prep Time | Cook Time

Why I Love This Recipe

From the Sauce du Jour Kitchen

For the Flavors of the Mediterranean Cooking Class - 111

This recipe has been one of the most repeatedly made (at home) recipes from the cooking classes. It's light, fresh, and full of flavor; plus the ingredients are pretty much staples, so it can easily be pulled together on those nights when you stand in front of the refrigerator and wonder, "what in the hell am I going to make for dinner tonight?"

Ingredients You'll Need

1 cup wine – for the cook
2/3 cup olive oil
2/3 cup grated Parmesan cheese + 2/3 cup shredded or shaved Parmesan
1 tablespoon lemon zest (from about 2 lemons)
1/2 cup fresh lemon juice (from about 2 lemons – IMPORTANT: use fresh lemons for this dish)
2 cups spinach (packed tightly or about 3 cups loose packed)
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
12 ounces spaghetti or linguine
1/4 cup chopped fresh basil


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

While pasta is cooking, grate the zest from the lemons into a small bowl and set aside. In a large bowl, whisk the oil, 2/3 cup grated Parmesan cheese, juice of the lemons, spinach, crushed red pepper, 1 teaspoon salt and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside.

When pasta is done, drain and add to the lemon sauce and stir in the basil and half of the lemon zest. Toss the pasta with enough reserved cooking liquid; a few Tablespoons at a time, to moisten, if needed. Season with salt and pepper to taste.

Transfer to bowls, top with some shredded or shaved Parm and the remaining lemon zest.

(If you want a pop of color add a bit of julienned sun dried tomato or roasted red pepper to the center of the dish. Not necessary but sure looks pretty!)

Traditionally Pasta Limone does not call for spinach (could sub arugula, if you want) but I absolutely LOVE the color, texture, and taste of the spinach with the lemon. And this is MY recipe so I can put it in if I want too. Add it or don’t……..You be the judge.

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