Also called country lemon and lemon pickle, preserved lemons are so simple, yet add such depth to recipes. With their unique pickled taste, silken texture, and versatility, you’ll be tempted to use them in everything. They make a great complement to this Spinach & Prosciutto Pasta.
Makes
4 servings
Total Time
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Ingredients
COOK:
MELT:
HEAT:
ADD:
Test Kitchen Approved
Instructions
Cook pasta in a pot of boiling salted water according to package directions; reserve ½ cup pasta water, then drain.
Melt butter in a large skillet over medium heat. Add bread crumbs and pine nuts; cook until toasted, 3–4minutes. Season bread crumbs with salt and pepper flakes, then transfer to a bowl.
Heat oil in same skillet over medium. Add prosciutto and cook until crisp, 3–4minutes; transfer to a paper-towel-lined plate. Add preserved lemon and garlic to skillet; season with pepper flakes and cook over medium heat until fragrant, 1 minute.
Add spinach, tossing with tongs until wilted. Stir in reserved pasta water, pasta, and prosciutto. Serve pasta with bread crumbs and Parmesan.
To use the preserved lemons, rinse them to remove some of the salt. Then quarter them, and if necessary, separate the pulp from the peel using a spoon.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 545
% Daily Value*
Total Fat 29g 44%
Saturated Fat 7g 35%
Cholesterol 26mg 8%
Sodium 2305mg 96%
% Daily Value*
Carbs 60g 20%
Protein 20g
*Percent Daily Values are based on a 2,000 calorie diet.
