Ingredients

The following ingredients have 5 Servings
  • 12 ounces spaghetti or angel hair pasta
  • 2 tablespoons butter
  • 4 cloves garlic (finely minced or pressed)
  • 6-9 cups coarsely chopped fresh baby spinach
  • 1/4 cup low-sodium chicken broth
  • Zest of 1 lemon (about 1 teaspoon or so)
  • 6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
  • 1/4 cup freshly grated Parmesan cheese

Instruction

  • Bring a large pot of lightly salted water to a boil and cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water and set aside.
  • While the noodles are boiling, in a large 12-inch nonstick skillet, heat the butter over medium heat until melted. Add the garlic and cook, stirring constantly, for 1-2 minutes, careful not to let the garlic burn.
  • Toss in the chopped spinach and pour in the chicken broth. Simmer the mixture 2-3 minutes until the spinach is wilted. Toss in the cooked noodles, using tongs or two forks to lift the noodles up and over to distribute the spinach mixture.
  • Add the lemon zest and juice. Toss the noodle mixture and heat through, 1-2 more minutes.
  • Serve immediately with a sprinkle of fresh Parmesan cheese.