(adapted from Jamie Krell)
1 tablespoon olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1-2 lemons (juice and zest)
2 tsp kosher salt
1 tsp black pepper
1 pound pasta
1/2 cup freshly grated Parmesan or Romano cheese
1/2 bag of baby spinach
1 pint grape tomatoes, halved
1/4 cup toasted pine nuts
Boil water and cook the pasta according to package directions. Drain and set aside.
Meanwhile, in a medium saucepan, heat olive oil over medium heat. Cook the garlic briefly (less than 1 minute or so, careful not to burn).
Add the heavy cream, lemon juice and zest, chicken broth and salt/pepper. Bring the mixture to a boil, then lower heat. Simmer sauce for about 15 minutes. It will reduce and start to thicken.
Add the sauce to the cooked pasta. Add the vegetables and pine nuts. Add the cheese at the end.
I made this salad early in the day and refrigerated it so that it was cold when served.