6tablespoonsfreshly squeezed lemon juice, from about 2 lemons
¼cupfreshly grated Parmesan cheese
Instructions
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.
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 burn.
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.
Add the lemon zest and juice. Toss the noodle mixture and heat through, 1-2 more minutes.
Serve immediately with a sprinkle of fresh Parmesan cheese.
Notes
Rinsing the Noodles: 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. Oil/Butter: I've used olive oil and coconut oil in place of the butter at times but usually come back to the bit of butter because of the flavor; however, you could definitely use what you prefer for the oil.