Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 8 oz dry pasta (e.g., penne, rotini, farfalle) - (approx. 225g)
  • 4 cups vegetable broth (960ml)
  • 1/2 cup grated Parmesan cheese, plus more for serving (approx. 50g)
  • 1/4 cup lemon juice, freshly squeezed (approx. 60ml)
  • 1 teaspoon lemon zest (from about 1 lemon)
  • 5 oz fresh spinach (approx. 140g)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds), being careful not to burn it.
  2. Add the dry pasta and vegetable broth to the pot. Stir to combine.
  3. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for the time indicated on the pasta package, or until the pasta is al dente and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  4. Remove the pot from the heat. Stir in the Parmesan cheese, lemon juice, lemon zest, spinach, and red pepper flakes (if using).
  5. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese. The spinach will wilt quickly from the residual heat.