Pasta with Spinach Chiffonade in Chicken Broth
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 3 | medium |
garlic cloves
chopped fine |
*
|
| 4 | cups |
spinach
packed, raw, stemmed and washed, cut into 1/2inch wide strips |
|
| 2 | cups |
chicken broth
reduced |
|
| 1 | ounce |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
spaghetti cooked
or linguine |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 3 | medium |
garlic cloves
chopped fine |
*
|
| 946 | ml |
spinach
packed, raw, stemmed and washed, cut into 1/2inch wide strips |
|
| 473 | ml |
chicken broth
reduced |
|
| 28.9 | ml/g |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
spaghetti cooked
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 sauté 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.
