Ingredients
Scale
- 16 oz pasta shells
- 4 cups low-sodium chicken broth or vegetable broth
- 4 cloves minced garlic
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup Parmesan cheese shavings
- 1/2 cup chopped Italian parsley
- 3 cups fresh baby spinach
- 1 tsp salt (adjust to taste)
- 1 tsp fresh ground black pepper (adjust to taste)
- Zest from 1 lemon
- Juice of 1/2 lemon
Instructions
- In a deep pot or Dutch oven, add the pasta.
- Sprinkle in salt and chopped garlic, followed by broth. Heat on the stovetop and bring to a boil. Cover and cook the pasta for 10-12 minutes or until al dente.
- Once cooked, squeeze in the juice from one lemon, zest, and give it a quick mix.
- Pour in heavy cream, spinach, and chopped parsley. Mix and allow the spinach to wilt from the pasta’s heat.
- Sprinkle on shredded Parmesan and mix once more.
- Serve with a lemon wedge, fresh parsley, and a sprinkle of Parmesan!