Lemon Parmesan Pasta with Spinach

 I didn’t get a picture of this one… sorry! I’m working without a microwave in the kitchen at the moment, so I’m a bit distracted.

LEMON PARMESAN PASTA WITH SPINACH

Ingredients

1lb pasta

Get a lot of spinach. I used a Sam’s bag. Spinach cooks down.

4 large cloves garlic, minced

2C chicken broth (I use Orrington Farms Broth Base)

4T lemon juice

Lemon zest, if you like to zest lemons (I don’t)

1 1/2C sour cream (I used light)

1C Parmesan cheese (buy a block and grate your own, for this recipe)

Fresh Parsley, for garnish

You were supposed to toss in a tablespoon of butter, at the end. I forgot.

Cook your pasta according to package directions. I’d wilt your spinach in the microwave, myself, but since I don’t have a microwave at the moment, I waited until the pasta was done, pulled it off the heat, stirred the spinach in to wilt it, and then drained it all together. It worked.

Get out a large skillet and coat with pan spray. Heat your garlic until it’s fragrant, then add your broth and lemon juice. Simmer until reduced by about a third. Add the sour cream; whisk until blended. Add the Parmesan, a bit at a time, STIRRING CONSTANTLY or it will clump on you!

Toss pasta and spinach with the sauce. This is where you were supposed to add the butter, parsley, and lemon zest; all I remembered to add was parsley, but it still tasted marvelous!

Servings: 7

Calories per serving (with butter!): 400