Pasta with spinach chiffonade in chicken broth

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
3 mediums Garlic cloves, chopped fine
4 cups Packed raw spinach leaves, stemmed and washed, cut into 1/2-inch wide strips
2 cups Reduced chicken broth (boil 4 cups down to 2)
1 ounce Grated parmesan cheese
Freshly ground black pepper
Cooked spaghetti or linguine

Directions

In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds.

Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.

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