I made this and it was good.
Here's the recipe with my modifications in bold.
Mel's note: 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.
12 ounces spaghetti or angel hair pasta
2 tablespoons butter (or EVOO)
4 cloves garlic, finely minced or pressed (if you know me, you know I don't finely mince anything. still works.)
6-9 cups coarsely chopped fresh baby spinach (you can use a lot of spinach. definitely a whole trader joe's bag.)
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
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.