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Chef Megan Mitchell

Online Cookbook

Lemon Pasta with Spinach and Parmesan

  • Serves: 5
  • Complexity: very easy
  • Print
Lemon Pasta with Spinach and Parmesan


  • 1 pound Italian Trottole cut pasta
  • 2 tbsp. unsalted butter
  • 2 tbsp. AP flour
  • 1 cup dry white wine
  • 3 lemons, preferably organic
  • ¾ cup capers, drained
  • 5 ounces baby spinach
  • Salt and pepper, to taste
  • 1 wedge parmesan cheese


  1. Bring a large pot of salted water to a boil. Drop in the pasta and cook until al dente.

  2. While the pasta cooks bring a large skillet up to heat over medium. Add in the butter and melt. Once melted add in the flour and cook until it starts to turn golden brown and smells nutty.

  3. Add in the white wine and immediately reduce to low heat. Add in the zest and juice of all 3 lemons. Stir together. Add in the capers and a good amount of pepper.

  4. Once the pasta has cooked, reserve 1 – 1 ½ cups of the cooking liquid. Add all of the spinach to the lemon and caper pan followed by 1 cup of the cooking liquid. Stir. Add in the pasta. Add more cooking liquid if needed.

  5. Stir until the spinach has just begun to wilt and the sauce is thick. Taste for seasoning, adding salt if needed.

  6. To serve place in a large, shallow bowl topped with a good amount of parmesan cheese curls, shaved with a vegetable peeler. Serve warm.


    Recipe Courtesy of Megan Mitchell

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