Difficulty: Easy - for beginners
9 lasagna noodles (8 ounces), broken into bite-size pieces
3 tablespoons extra-virgin olive oil
6 cloves garlic, slivered
6 ounces baby spinach
salt and pepper
1/2 a lemon
1/4 cup shredded Parmesan cheese
In a large pot of boiling salted water, cook the broken lasagna according to package directions. Drain.
Meanwhile, in a large skillet, heat the oil and garlic over low heat. Cook slowly until the garlic just begins to turn golden, 10 to 12 minutes.
Add the spinach to the skillet, turn off the heat, cover, and let sit for 1 minute.
Add the hot pasta to the skillet and toss with the spinach and garlic. Season with salt and pepper to taste. Squeeze the lemon over the pasta and toss again.
Serve topped with the Parmesan.