Two-Pan Pasta With Spinach, Walnuts And Lemon

Name: Two-Pan Pasta With Spinach, Walnuts And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kosher salt; 12 ounces pasta, see note above; 1 pound spinach, cleaned, see notes above or tender kale or chard; 4 tablespoons unsalted butter; 2 cloves garlic, thinly sliced; 1/2 cup white wine or sparkling wine (Prosecco, Champagne, Cava, etc.); 1/4 cup creme fraiche; zest of one lemon; 1 cup toasted walnuts, see notes above, or pine nuts plus more to taste; freshly cracked pepper to taste

Servings: persons

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

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: kosher salt, 12 ounces pasta, see note above, 1 pound spinach, cleaned, see notes above or tender kale or chard, 4 tablespoons unsalted butter, and more.

Yes, Two-Pan Pasta With Spinach, Walnuts And Lemon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!