(or 1-2 slices leftover bread tossed in the food processor or blender)
¼cupfreshly grated Parmesan cheese
1lemonzested (and divided), then juiced
For the pasta
½lbbucatinior any other long strand pasta, cooked reserve 1 cup of cooking liquid
½cupdry white wine
4tablespoonschicken brothsee note below*
3tablespoonslemon juicefrom 1 lemon
1cupreserved pasta water
½bagfresh spinach leaveswashed and dried
½cupfresh grated Parmesan cheeseor more
crushed red pepperoptional
salt and pepperto taste
For the breadcrumbs
Melt butter and olive oil in a small frying pan over medium heat.
Add the breadcrumbs and salt and toast stirring constantly for approximately two minutes until golden brown.
Off heat, stir in parmesan and 1 teaspoon of the lemon zest, reserving the remainder for the sauce, and set aside.
For the pasta:
Cook the pasta according to package directions in at least quarts of salted water. Reserve about 1 cup of pasta water before draining.
Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet.
Sauté the onion for about 3 minutes adding salt and pepper. You want the onion to be golden brown. Then add the garlic and sauté briefly for about 30 seconds.
To onions and garlic, add the white wine -cook for 2 minutes to burn off the alcohol. Add the chicken broth, the lemon juice and remaining zest. Continue cooking over medium heat and add the butter to help thicken the sauce.
Add the pasta to the sauce, stirring to meld the sauce and pasta together for a minute or two. Starting with ¼ cup, add the reserved pasta water followed by the Parmesan and continue to cook for about a minute or two, tossing gently with tongs.
Next, add the spinach lightly tossing until wilted.Finish with more parmesan, a generous topping of breadcrumbs and sprinkling of crushed red pepper, if using.