Name: Strozzapreti with Spinach and Preserved Lemon
Yield: 4 Servings
Ingredients: 8 Tbsp. (1 stick) unsalted butter, divided; 1 garlic clove, crushed; ½ tsp. crushed red pepper flakes, divided; ¾ cup panko (Japanese breadcrumbs); 1 tsp. finely grated lemon zest; Kosher salt and freshly ground black pepper; 12 oz. fresh strozzapreti (see Fresh Pasta) or other fresh or dried pasta; 2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided; 1 Tbsp. (or more) fresh lemon juice; 1 Tbsp. (or more) thinly sliced preserved lemon peel; 2 Tbsp. olive oil

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This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

Recipe notes