Light Lemon Spaghetti with Spinach
Ingredients
- 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
- ¼ cup low-sodium chicken broth
- Zest of 1 lemon, about 1 teaspoon or so
- 6 tablespoons freshly squeezed lemon juice, from about 2 lemons
- ¼ cup freshly grated Parmesan cheese
Instructions
- 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.
Notes
Rinsing the Noodles: I know generally it's looked down on to rinse noodles but after making this dish over and over and over, I hated how the noodles were sticky and gummy and found that a quick rinse (not a soak, just a rinse) in cool water after draining gives them the perfect texture for the dish.
Oil/Butter: I've used olive oil and coconut oil in place of the butter at times but usually come back to the bit of butter because of the flavor; however, you could definitely use what you prefer for the oil.