| Title: | Capellini with lemon, spinach and almonds |
| Wine Pairing: | Viognier, Sauvignon Blanc, Pinot Gris/Grigio, Orvieto, Chenin Blanc |
| We Recommend: |
De Canal 2006 Pinot Grigio Jaxon Keys 2008 Sauvignon Blanc Cecil Keys Vineyard |
| Ingredients: | 1 pound capellini 2 tablespoons (1/4 stick) butter 1/3 cup olive oil 2 large garlic cloves, minced 1/4 cup lemon juice 1 teaspoon chili flakes 1 teaspoon finely grated lemon peel 1 6-ounce package baby spinach (about 4 cups) 3/4 cup sliced almonds, toasted fresh grated parmesan on top |
| Instructions: | Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic and chili flakes; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with parmesan cheese and serve. |