Pour the pasta into a deep pot or dutch oven.
16 ounces shellbow pasta or pasta shells
Sprinkle in salt, pepper, and chopped garlic, followed by broth. Heat up the pot on the stovetop and bring it up to a boil. Cover and cook the pasta for 10-12 minutes or until pasta is al-dente.
4 cups low sodium chicken broth or vegetable broth, 4 cloves minced garlic, 1 teaspoon fresh ground black pepper, 1 teaspoon salt
When cooked, squeeze in the juice from one lemon, zest and give it a quick mix.
juice of 1/2 lemon, Lemon zest from 1 lemon
Pour in heavy cream, spinach and chopped parsley. Give everything a mix and allow the spinach to wilt from the heat of the pasta.
1 cup heavy cream, 3 cups fresh baby spinach, 1/2 cup chopped Italian parsely
Sprinkle on shredded parmesan and mix it one more time.
1/2 cup parmesan cheese shavings
Serve with a lemon wedge, fresh parsley and a sprinkle of parm!
1/2 cup grated parmesan cheese