Lemon Linguini with Spinach
Active Time: 10 minutes • Total Time: 15 minutes
Yields: 4 Servings
- kosher salt
- 1 pound box linguine pasta
- 1 pound Earthbound Farm baby spinach
- 1 small or medium zucchini, cut into long, fine julienne strips
- 2 whole lemons, preferably organic, washed and dried
- 1 cup heavy cream
- freshly ground pepper
- freshly grated Parmigiano Reggiano cheese
15-MINUTE LINGUINE WITH SPINACH, LEMON CREAM AND PARMESAN (Tina Ujlaki’s)
Bring a large pot of water to a boil. Add salt and the linguine and cook, stirring, until the linguine is almost al dente, about 10 minutes. Stir in the spinach and the zucchini, if using. Cook, stirring frequently, until the linguine is al dente and the spinach is tender, about 3 minutes.
Meanwhile, using a microplane grater, zest the lemons (removing only the fragrant deep yellow skin and avoiding the bitter pith). Halve the lemons and squeeze the juice into a small bowl.
Remove 1/2 cup of the pasta water from the pot and drain the linguine. Pour the lemon juice over the pasta.
Add the pasta water, cream and lemon zest to the large pot and cook, stirring, until the cream thickens slightly, about 1 minute. Add the linguine and toss well until thoroughly coated. Season with salt and pepper, transfer to a bowl and serve with grated Parmigiano Reggiano.