Two-Pan Pasta With Spinach, Walnuts And Lemon

1. 1

   Fill a large (wide if possible) pot with water. Bring to a boil over high heat. Add 2 tablespoons kosher salt. (Only add this much salt if you indeed are using a large pot-I use an 8-qt pot.) Add the pasta and cook until al dente. Ladle 2 cups of the pasta cooking liquid into a liquid measure or small bowl and set aside. Add the spinach (lifting it directly from its bowl of cold water, see notes above) to the pot and press it down with a spoon, so that it is completely submerged. Drain the pasta and spinach into a colander.

2. 2

   Add butter and garlic to the now-empty pot and cook over medium-high heat until the garlic begins to soften, 2 minutes. Add the wine and bring to a simmer. Add the creme fraiche and whisk to incorporate. Add 1/2 cup of the reserved cooking liquid and bring to a simmer.

3. 3

   Add the pasta and spinach back to the pot. Use tongs to lift the noodles and spinach up, separating them if clumping together.

4. 4

   Add lemon zest and walnuts and toss further. Taste. Add salt and pepper to taste. Toss again. Add more of the reserved cooking liquid by the 1/4 cup as needed to ensure the noodles are coated in a light sauce-I typically add at least another 1/2 cup of the reserved cooking liquid but add more as needed. The longer it's simmering on the stovetop, the more liquid will be absorbed and so the more reserved cooking liquid will be needed. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.