Ingredients:
• 16 oz shellbow pasta or pasta shells
• 4 cups low sodium chicken broth or vegetable broth
• 4 cloves minced garlic
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/2 cup parmesan cheese shavings
• 1/2 cup chopped Italian parsely
• 3 cups fresh baby spinach
• 1 tsp salt (more or less to taste)
• 1 tsp fresh ground black pepper (more or less to taste)
• Lemon zest from 1 lemon
• juice of 1/2 lemon
Pour the pasta into a deep pot or dutch oven.
• Sprinkle in salt and chopped garlic, followed by broth. Heat up the pot on the stovetop and bring it up to a boil. Cover and cook the pasta for 10-12 minutes or until pasta is al-dente
• When cooked, squeeze in the juice from one lemon, zest and give it a quick mix.
Pour in heavy cream, spinach and chopped parsley. Give everything a mix and allow the spinach to wilt from the heat of the pasta.
• Sprinkle on shredded parmesan and mix it one more time.
• Serve with a lemon wedge, fresh parsley and a sprinkle of parm!
