Pasta With Spinach Chiffonade In Chicken Broth Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
2 cup: Reduced chicken broth,
3 medium: Garlic cloves, chopped fine
-, boil 4 cups down to 2
4 cup: Packed raw spinach leaves,
1 ounce: Grated parmesan cheese,
-stemmed and washed, cut
Freshly ground black pepper,
-into 1/2-inch wide strips,
Cooked spaghetti or linguine,
Directions:
In a large skillet, heat the olive oil with the garlic over moderate
heat. When the garlic sizzles, add the spinach and saute just until
it wilts, about 30 seconds.
Add the broth. As soon as it reaches a simmer, pour the sauce over
cooked pasta. Garnish wit Parmesan and season to taste with black
pepper.
Source from luhu.jp
heat. When the garlic sizzles, add the spinach and saute just until
it wilts, about 30 seconds.
Add the broth. As soon as it reaches a simmer, pour the sauce over
cooked pasta. Garnish wit Parmesan and season to taste with black
pepper.
Source from luhu.jp