Lemon Butter Sole with Spinach - Ends + Stems with Chef Alison

Ingredients

• 3 ⁄ 4 pound Rotelli Pasta (or pasta of your choice)
• 1 teaspoon Kosher Salt (divided, plus more for pasta water)
• 1 15-ounce can Garbanzo Beans
• 6 Tablespoons Unsalted Butter (divided)
• 1 pound Baby Spinach
• 1 ⁄ 4 cup Flour (all purpose)
• 1 1 ⁄ 4 pounds Sole Filet (between 4 - 8 filets)
• 2 1 ⁄ 2 teaspoons Black Pepper (freshly ground)
• 1 Tablespoon Extra Virgin Olive Oil (for cooking fish, more or less as needed)
• 2 Lemons (zest and juice)
• 1 Tablespoon Capers (optional)