Lemony Mediterranean Fettuccine with Garlicky Sautéed Spinach

Présenté par

raddar team

Serving

Preparation

15 minutes

Cooking time

25 min

This one-pan-plus-one-pot meal brings bold, briny Mediterranean flavours to the table in under 40 minutes using ingredients you likely already have on hand. The tangy lemon-caper sauce coats every ribbon of fettuccine while the wilted spinach rounds out the meal with zero extra effort.

Ingredients

For the pasta water & fettuccine

12 oz fettuccine
1 tbsp salt (for pasta water)

For the Mediterranean sauce

3 tbsp olive oil, divided
5 garlic cloves, thinly sliced
3 tbsp capers, drained
⅓ cup Kalamata olives, pitted and roughly chopped
1 tsp dried oregano
½ tsp chilli flakes (optional)
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp lemon zest
½ cup pasta cooking water, reserved
Salt and black pepper to taste
¼ cup fresh parsley, roughly chopped

For the garlicky spinach

1 tbsp olive oil
2 garlic cloves, minced
5 oz baby spinach
Salt and black pepper to taste
A squeeze of fresh lemon juice

To finish & serve

½ cup grated Parmesan (plus extra for the table)

Steps

Fill a large pot with water, add salt, and bring to a boil over high heat.
Once the water is boiling, add the fettuccine and cook according to package directions until al dente, usually 10–12 minutes. Before draining, scoop out ½ cup of the starchy pasta water and set it aside.
While the pasta cooks, heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1–2 minutes until fragrant and just turning golden — watch it closely so it doesn’t burn.
Add the capers and olives. Stir and cook for 2 minutes until the capers begin to crisp slightly at the edges.
Stir in the oregano and chilli flakes, then pour in the lemon juice and add the lemon zest. Let the mixture simmer on medium-low for 2 minutes, allowing the flavours to meld. Reduce heat to low and keep warm.
While the sauce simmers, heat a separate medium skillet over medium-high heat with the remaining 1 tbsp olive oil for the spinach. Add the minced garlic and cook for 30 seconds until fragrant.
Add the baby spinach in large handfuls, tossing with tongs as each addition wilts down, about 2–3 minutes total. Season with salt, pepper, and a small squeeze of lemon juice. Remove from heat and set aside, covered loosely to keep warm.
Drain the fettuccine and immediately add it to the sauce skillet over medium-low heat. Toss well to coat, splashing in the reserved pasta water a little at a time until the sauce is silky and clings to the noodles.
Remove the pasta from heat and stir in the Parmesan and fresh parsley. Taste and adjust salt, pepper, or lemon juice as needed.
Plate the fettuccine and nestle a generous portion of the garlicky spinach alongside. Finish with extra Parmesan and serve immediately.

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