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

Ingredients

  • 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

  • ½ cup pistachios (I like Sicilian pistachios), toasted and chopped

  • Grated Pecorino-Romano, for serving

Preparation

  • Step 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.

  • Step 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.

  • Step 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.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...