Why grill the lemon? I hope you don't skip this step - it's super easy and makes a huge difference. Giving halved lemons a quick sear on a hot grill pan loosens their juices, and adds a layer of caramelization; sweet meets tart in one squeeze.
Rigatoni with Spinach, Grilled Lemon and Pecorino Romano
16 ounces rigatoni pasta
Cooking spray
4 lemons, halved crosswise
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons salt-free Italian seasoning
10 ounces fresh baby spinach leaves
1/2 cup freshly grated Pecorino Romano cheese plus more for serving
Salt and freshly ground black pepper
Cook the rigatoni according to the package directions, reserving 1 cup of the cooking liquid as you drain. Set aside.
Coat a stove top grill pan with cooking spray and preheat to medium-high. Add the halved lemons to the hot pan, flesh-side down. Grill until the flesh is charred, like this:
Heat the oil in a large skillet over medium heat. Add the garlic and seasoning and cook for 2 minutes, until the garlic is soft and the seasoning is fragrant. Add the spinach and cook for 1 minute, until wilted.
Add the pasta and reserved cooking liquid and toss to combine. Cook until liquid is almost completely absorbed. Remove the pan from the heat and stir in the 1/2 cup of cheese. Season to taste with salt and pepper.
Serve the rigatoni with the lemons and extra grated cheese on the side (each person can use as much lemon juice as they want).
Serves 4
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