Spinach Radiatore Recipe

cook pasta

Bring a large pot of salted water to a rolling boil. Add the radiatore and cook until al dente according to package instructions (about 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

sauté aromatics

While the pasta cooks, heat 2 tbs olive oil in a large sauté pan over medium heat. Add the chopped shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

deglaze

Increase heat to medium-high, add the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes. Add 1 cup stock, lemon zest, and lemon juice and bring to a gentle simmer.

cook mushrooms

Push the aromatics to one side of the pan or use the same pan after deglazing. Add 1 tbs olive oil if the pan looks dry, then add the sliced mushrooms in a single layer. Let them cook, undisturbed, 3–4 minutes until nicely browned, then stir and cook another 2 minutes. Season lightly with 1/2 tsp kosher salt.

add asparagus and artichokes

Add the asparagus pieces and quartered artichoke hearts to the pan. Cook 3–4 minutes until asparagus is tender-crisp. If the pan is getting dry, add 2–3 tbs of the reserved pasta water to loosen and create a light sauce.

add spinach

Add the packed spinach handfuls in batches, letting each wilt before adding more. Stir constantly until all spinach is wilted and incorporated, about 2–3 minutes. Taste and adjust seasoning with another 1 tsp kosher salt and 1/4 tsp black pepper if needed.

combine pasta and sauce

Reduce heat to low. Add the drained radiatore to the pan with the vegetables. Add the butter, grated parmesan (if using), red pepper flakes, and 1/2 cup of the reserved pasta water. Toss vigorously for 1–2 minutes so the starch in the water helps form a silky sauce that coats the pasta. Add more reserved water a tablespoon at a time if the mixture seems dry.

add ricotta salata

Remove the pan from heat and fold in 2 oz of the grated ricotta salata, reserving 1 oz for finishing. The ricotta salata will soften and add a salty, tangy note without melting completely.

Taste and adjust final seasoning with remaining salt and pepper if necessary. Plate the radiatore, sprinkle the remaining 1 oz ricotta salata on top, then finish with chopped basil or parsley, a drizzle of olive oil, and an optional squeeze of lemon. Serve immediately with lemon wedges on the side.