8oz Pastina or Stelline (any small pasta will do)
2 cups chicken or vegetable broth
3-4oz baby spinach, roughly chopped
1 tbsp butter
1 clove garlic, minced
¼ cup grated Parmesan
a little lemon zest (optional)
salt and black pepper

A green, cozy little bowl, soup-adjacent and just as good for a solo lunch as it is for a kid’s dinner.

Simmer the pastina in the broth over medium-high heat, stirring often so it doesn’t stick, until just al dente and most of the broth has been absorbed.

Lower the heat and stir in the spinach, letting it wilt into the pasta, a minute or two.

Turn off the heat and stir in the butter, garlic, and Parmesan until it comes together into a creamy sauce that coats everything.

Season with salt and pepper. Finish with a little lemon zest, and serve right away.