Cook the pasta in a pot of boiling salted water until al dente. Drain well.
In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 10|
|Calories from Fat: 279 (67%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 195.7mg||60 %|
|Sodium 440.1mg||15 %|
|Potassium 384.7mg||10 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 20.1g|
|Protein 14.8g||21 %|
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Calories per serving: 419
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