Spaghetti Al Limone
200 grams fresh spaghetti pasta (7oz), cooked to pre al dente stage
2 lemons, juiced and zested
Extra virgin olive oil EVOO
½ cup yellow onion, minced
2 tablespoons salted capers, rinsed of salt
Salt & pepper to taste
¼ cup grated Parmigiano Reggiano (more for garnish)
½ cup fresh baby spinach leaves, stems removed
Parmigiano Reggiano flakes ( for garnish)
Preparation
Heat olive oil, add yellow onion, add lemon juice and zest, cook 5 minutes, add capers, salt and black pepper, cook 5 minutes.
To same skillet, add cooked (pre-al dente stage) spaghetti, grated Parmigiano, baby spinach, toss well. Plate pasta and pour sauce on top, sprinkle with grated Parmigiano Reggiano, and Parmigiano Reggiano flakes.
