Pasta with Spinach Chiffonade in Chicken Broth

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3 md Garlic cloves, chopped fine
2 tb olive oil
1 oz Grated Parmesan cheese
Cooked spaghetti or linguine
Black Pepper; freshly ground
4 c Packed raw spinach leaves,
2 c Reduced chicken broth

Original recipe makes 4 Servings



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. File

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