Casarecce con Limone e Spinaci
- Nick France
- February 10, 2026
- 9:34 pm
- 0 comments
Casarecce con Limone e Spinaci is a bright, Italian-inspired pasta dish that brings together fresh spinach, lemon, and quality dry pasta in a light yet deeply flavorful sauce. Olive oil, garlic, and red pepper flakes form the foundation, while white wine and chicken stock add depth and balance. Finished with lemon zest, lemon juice, and Parmigiano Reggiano, this dish is fresh, comforting, and perfectly suited for everyday cooking.
Casarecce is the ideal pasta for this recipe. Its twisted, open shape holds onto the sauce, catching bits of spinach and citrus in every bite. Simple ingredients, cooked thoughtfully, create a pasta that feels elegant without being complicated.
What Makes This Dish Special
What makes Casarecce con Limone e Spinaci special is its balance of brightness and restraint. Lemon brings freshness and lift without overpowering the dish, while spinach adds color, texture, and a subtle earthiness. The sauce stays light, relying on olive oil, pasta water, and stock rather than cream, allowing the pasta itself to remain the focus.
This dish reflects the Italian approach to everyday pasta: choosing the right shape, respecting the ingredients, and letting acidity, heat, and richness work together naturally. It’s proof that pasta can feel vibrant and satisfying at the same time — no heaviness required.
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Casarecce al limone e spinaci
Recipe by Nick France
Casarecce con Limone e Spinaci is a bright, Italian-inspired pasta dish that brings together fresh spinach, lemon, and quality dry pasta in a light yet deeply flavorful sauce.
4
servings10
minutes20
minutes30
minutesIngredients
12 oz (340g) of Casarecce pasta
4 tbs Extra Virgin Olive Oil
2 cloves of garlic, minced
L emon zest of one lemon
Juice of 1/2 lemon
1/4 tsp of crushed red pepper flakes (peperoncino)
1/2 a glass of white wine (Pinot Grigio works well)
1/4 cup of chicken stock
12 oz (340g) of fresh chopped spinach
Parmigiano Reggiano for garnish
Directions
- In a large pasta pot, bring 4 quarts of water to a boil. Once it boils, add a generous amount of salt, then cook the pasta according to the package directions, removing it 1 minute before.
- As the pasta boils, heat a saucepan over medium heat, add extra virgin olive oil, and cook the garlic until fragrant, about 2 minutes. Add the peperoncino and continue to simmer for about 3-4 minutes.
- Add the white wine and cook until about half of it has cooked down. Add chicken stock.
- From the pasta pot, using a slotted spoon, add the pasta to the saucepan and mix it into the sauce.
- Add the chopped spinach, lemon juice, lemon zest, and a ladle of pasta water. Mix it well, flipping or stirring, or both. Add pasta water one ladle at a time as needed to finish the sauce so it remains creamy.
- Plate and garnish with Parmigiano Reggiano and lemon zest.
Why Casarecce Works Here
Casarecce is an ideal pasta for this dish because its twisted, open shape is designed to catch light sauces. The curves and folds hold onto olive oil, lemon, and bits of spinach, ensuring every bite is evenly coated without pooling or slipping off.
This shape excels in recipes where the sauce is built from balance rather than thickness — making casarecce a perfect match for citrus-forward, olive-oil-based pastas like this one.
Wine Pairing:
Best Pairing: Vermentino
Why This Pairing Works
Vermentino is the best pairing for this dish because its crisp acidity and citrus-driven profile echo the lemon in the sauce while keeping the pasta light and refreshing. Its subtle herbal notes complement the spinach and olive oil, and its clean finish doesn’t compete with the garlic or Parmigiano Reggiano.
House rule: When pasta leans on lemon, olive oil, and freshness, choose a wine that refreshes the palate and invites the next bite, not one that weighs the dish down.
Don't just make this recipe; experience it. This isn't just a meal—it's a moment. A chance to slow down, savor a timeless flavor, and share it with those you love. So, put on some music, pour a glass of wine, and let the aroma fill your kitchen. Because, as I always say, "to eat well is to live well," and this dish is the perfect place to start.
Buon appetito!
Ciao a tutti! I’m Nick, an Italian-American home chef with roots in Brooklyn and Long Island. My love for cooking began in the kitchens I grew up in. For me, it's about sharing my family and heritage with you.
