Tulip Piccata Recipe
Capellini, capers, blistered cherry tomatoes, spinach, parsley & lemon zest with a lemon butter sauce.
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Ingredients
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Pasta
Sauce
Vegetables
Method
Pasta Preparation
- 1
Cook the Capellini
Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside.
Sauce Preparation
- 2
Make the Lemon Butter Sauce
In a large skillet, melt the butter over medium heat. Once melted, add the lemon juice, lemon zest, capers, salt, and black pepper. Stir to combine and cook for an additional 2-3 minutes until heated through.
Vegetable Preparation
- 3
Blister the Cherry Tomatoes
In the same skillet with the lemon butter sauce, add the cherry tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are blistered and slightly softened.
- 4
Add the Spinach
Add the fresh spinach to the skillet and cook for another 2-3 minutes until wilted. Stir everything together to coat the spinach and tomatoes with the sauce.
Final Assembly
- 5
Combine and Serve
Add the cooked capellini to the skillet and gently toss everything together to coat the pasta with the sauce. Remove from heat, and stir in the chopped fresh parsley. Serve immediately, garnished with extra lemon zest if desired.