Quench Magazine » Pasta with Spinach Chiffonade In Chicken Broth
Pasta with Spinach Chiffonade In Chicken Broth | 2 tb Olive oil 3 md Garlic cloves, chopped fine 4 c Packed raw spinach leaves, -stemmed and washed, cut -into
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Ingredients
- 2 tb Olive oil
- 3 md Garlic cloves, chopped fine
- 4 c Packed raw spinach leaves, stemmed and washed, cut into 1/2-inch wide strips
- 2 c Reduced chicken broth (boil 4 cups down to 2)
- 1 oz Grated parmesan cheese
- Freshly ground black pepper
- Cooked spaghetti or linguine
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