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 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 In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.