Superhero meal--both in versatility and taste.
When Eric and I ate this together, it was a solid five-minute silence between chewing and moans. That good. What makes this dish special, aside from the extremely savory flavor, is the flexibility to eat it at whatever temperature you like. If you like crisp spinach that doesn't wilt, let the pasta and shallot sauce cool a bit before adding it and having a room-temperature (picnic-style) version. You can also assemble it and eat it cold as a salad. We had ours hot, with the sizzling shallot butter and Parm ribbons that started to melt in the heat; the spinach was slightly wilted but still with a bite.
One thousand percent on repeating this one.
*Feel free to replace butter with ghee if you like.
Double recipe to feed four to six people.
Notes: Olive oil is extra-virgin.
BUTTERY SHALLOT AND SPINACH PASTA
Ingredients: 8 oz. large pasta like rotini, 2 tbsp. olive oil, 1 tsp. sea salt, 1 tsp. pepper, one large sliced shallot or two medium, 3 tbsp. butter, 2 tsp. lemon juice, 1 tsp. minced garlic, 3 cups baby spinach, 3 tbsp. panko bread crumbs, 1/3 cup Parmesan shards (ribbons), red chili flakes (optional).
1. Cook pasta according to package directions in well-salted water. Drain, reserving 1/4 cup pasta water.
2. Heat olive oil over medium-high heat until glossy. Add shallot, garlic, salt, and pepper, then turn down to low. Cook until shallot is soft and brown, about 5-7 minutes. Add butter and lemon juice and continue cooking for another five minutes or so until butter is melted and beginning to take on color.
3. Add spinach leaves on top of the shallots, followed by the pasta. (Add pasta water only if the pasta seems sticky.) Toss. Add panko crumbs and Parmesan, and toss again. Serve with extra pepper and red chili flakes on the side.
To stretch the recipe, double it, and add pre-cooked protein when you add the pasta (and the pasta water, if needed.) I like shredded chicken, salmon, and shrimp.