Farfalle “Risotto” with Spinach

Bring the chicken stock to a boil over high heat in a medium sauce pan on the backburner, then reduce the heat to a simmer.

In a separate pan, heat the olive oil with the garlic, pepper, nutmeg and pasta over medium heat. Continue to cook until fragrant, stirring occasionally to prevent sticking or scorching.

Add the white wine and reduce until nearly evaporated, then add a ladle full of the chicken stock. Continue cooking the pasta, allowing the ladle of stock to absorb before adding an additional ladle, until it can be easily pierced with a fork but still has a slight toothiness when bitten. If all of the stock has been used, simply use water in its place.

Finish the dish by adding another ladle of sauce and all of the spinach. It will completely overload the pan at first, but gradually fold it in and it will cook down considerably in a minute or two. Remove the pan from the heat, stir in the butter and season to taste with salt. Serve immediately with a squeeze of lemon.