Name: Spaghetti Al Limone
Yield: 4
Ingredients: Fine sea salt; 12 oz. dried spaghetti or 1 lb. fresh spaghetti; 1½ tbsp extra-virgin olive oil; 1 shallot, minced; 2 tbsp capers; 6 oz. baby spinach; Grated zest and juice of 1 lemon; ¼ cup freshly grated; Parmigiano-Reggiano; 6 tbsp unsalted butter; ½ cup Parmigiano-Reggiano shavings, for garnish

VMG Recipes