"This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel...."
INGREDIENTS
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2 tablespoons olive oil
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8 tablespoons (1 stick) unsalted butter, divided
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1 garlic clove, crushed
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1/2 teaspoon crushed red pepper flakes, divided
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3/4 cup panko (Japanese breadcrumbs)
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1 teaspoon finely grated lemon zest
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Kosher salt, freshly ground pepper
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12 ounces fresh strozzapreti or other fresh or dried pasta
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2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided
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1 tablespoon (or more) fresh lemon juice
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1 tablespoon (or more) thinly sliced preserved lemon peel