Pasta with Spinach Chiffonade in Chicken Brot
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 3 | medium |
garlic cloves
fine |
*
|
| 4 | cups |
spinach
leaves, raw, packed |
|
| 2 | cups |
chicken broth, low salt
|
|
| 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
fine |
*
|
| 946 | ml |
spinach
leaves, raw, packed |
|
| 473 | ml |
chicken broth, low salt
|
|
| 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.
