Sunday, February 23, 2014

Light Lemon Spaghetti with Spinach

Light Lemon Spaghetti with Spinach

  • 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.
Recipe Source: from Mel’s Kitchen Cafe

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