//I forgot to take a picture (okay, I was too hungry to stop and take a picture) so this is from the website I got the recipe at, Mel’s Kitchen Café.)//
This recipe is a perfect light and refreshing meal. When I think of pasta, I usually think of heavy and creamy dishes. But this is the opposite. It’s simple and light, yet the garlic and chicken stock add a deep flavor. Plus it uses up the box of baby spinach in your fridge.
From Mel’s Kitchen Cafe
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
1.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.
2.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.
3.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.
4.Add the lemon zest and juice. Toss the noodle mixture and heat through, 1-2 more minutes.
5.Serve immediately with a sprinkle of fresh Parmesan cheese.