Ingredients

The following ingredients have 4 Servings
  • 250 grams Penne Pasta (about 2 cups or 8 ounces)
  • 100 grams Spinach (frozen)
  • 2 tbsp Butter
  • 2 tbsp Flour (AP)
  • 250 ml Heavy Cream (about 1 cup)
  • 60 ml Lemon Juice (1/4 cup, freshly squeezed)
  • 60 ml Chicken Stock (1/4 cup)
  • 1/2 tbsp Lemon Zest
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 tbsp Capers (more or less to taste)

Instruction

  • Start boiling a pan of salted water. Add the penne pasta and the frozen spinach and let boil for 8 minutes. Reserve 1/4 cup of pasta water, strain the pasta and spinach and set aside.
  • In the pan add the butter and flour on medium low heat and whisk together. Stir for a minute to cook but prevent burning. Then add in the rest of the ingredients except for the capers. Turn the heat up to medium and whisk constantly to thicken and reduce. After about 3 minutes add back in the pasta and spinach.
  • Toss the pasta to combine (or use a rubber spatula as it's actually easier with this sauce). Add the capers and mix again. Serve in black bowls a la tradition and garnish with fresh chopped parsley or lemon supremes (if you like it tart like me).