Directions
- 1Start by boiling 16 ounces of pasta in 4 cups of chicken broth.
- 2Before the broth and pasta get to a boil, add 4 cloves of minced garlic and boil them all together.
- 3While waiting for the pasta to be done cooking, chop the parsley.
- 4Add about 1 cup of heavy whipping cream.
- 5Next add parmesan cheese; the recipe calls for about a half cup of shaved parmesan and a half cup of shredded parmesan.
- 6Mix all the ingredients together.
- 7Add in your parsley and a little bit of lemon zest.
- 8Then add the juice of half a lemon.
- 9Mix everything together.
Ingredients
- 16 oz shellbow pasta or pasta shells
- 4 cups chicken broth or vegetable broth
- 4 cloves minced garlic
- 1 cup heavy cream
- 0.5 cup grated parmesan cheese
- 0.5 cup parmesan shavings
- 0.5 cup chopped Italian parsley
- 3 cups fresh baby spinach
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 lemon lemon zest
- 0.5 lemon lemon juice
Equipment
garlic pressknifecutting boardpotwooden spoongrater
Tips
- measure parmesan cheese with your heart
- The lemon makes the recipe taste comforting and fresh
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