Light Lemon & Spinach Spaghetti
  • 12 ounces spaghetti or angel hair pasta
  • 2 Tablespoons butter
  • 4 cloves garlic, minced
  • 6-9 cups chopped fresh baby spinach
  • ¼ cup chicken broth
  • zest of 1 lemon (approx. 1 teaspoon)
  • 6 Tablespoons freshly squeezed lemon juice (about 2 lemons)
  • ¼ cup grated parmesan cheese
  1. Cook your noodles according to package directions to al dente. Drain and rinse quickly with cook water then set aside.
  2. When the noodles are boiling, heat the butter in a large skillet over medium heat until melted. Add the garlic and cook for 1 -2 minutes, stirring constantly (careful not to burn).
  3. Toss in the chopped spinach and pour in the chicken brother. Simmer the mixture 2 - 3 minutes until the spinach is wilted. Toss in the cooked noodles, using tongs or forks to lift the noodles to distribute the spinach mixture evenly.
  4. Add the lemon zest and juice. Toss the noodles mixture again and heat through a couple more minutes.
  5. Serve immediately with a sprinkle of fresh parmesan cheese.
Recipe by Baked in AZ at