I came across this recipe in The New York Times this morning and was intrigued by its simplicity and by the fact that I happened to have all the ingredients! Plus, I was able to use my new pasta maker to whip up some delicous fresh spaghetti noodles!
I’d baked a couple of focaccia earlier in the day, so the meal–including making the noodles from scratch–came together very quickly!
I adapted the recipe by replacing butter with vegan butter and replacing arugula with chopped baby spinach. I also omitted the parmesan.
Lemony Noodles with Almonds and Spinach
Cook in salted water and save pasta water…
- 1 lb fresh noodles
While noodles are cooking, melt until just starting to get brown….
- 6 tablespoons unsalted vegan butter (PC brand is good!)
Add and cook until almonds start getting dark (about one minute)…
- 1 cup sliced almonds
- leaves from 2 fresh rosemary sprigs
- 1/4 tsp chili pepper flakes
Add and bring to a simmer…
- 1 cup pasta water
Add and stir well…
- 1 tsp salt
- a couple of turns of freshly ground pepper
- 1⁄4 cup freshly squeezed lemon juice
- 1 TBS lemon zest
Add the cooked noodles, mix well and add….
- 4 ounces coarsely chopped spinach
Toss until spinach is wilted.
Serve with some freshly baked focaccia!!
And the song of the day is The Weather Station’s “Thirty.”