Lemon Spinach Pecorino Egg Noodle Bowl

Ingredients

• 12 ozEgg Noodles
• 12 cupsWater
• 1 tbspVegetable Oil
• 3 tbspLemon Juice
• 8 ozSpinach
• 3 clovesGarlic
• 3 ozPecorino Romano Cheese
• ¾ tspTable Salt

Instructions

1. Bring the Water to a boil with half of the Table Salt. Add the Egg Noodles, cook until just tender according to its package timing, reserve 1 cup of cooking water, and drain.
2. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Prepare the Spinach, Garlic. Stir together the Lemon Juice, Pecorino Romano Cheese for the sauce or finishing mixture.
3. Heat the Vegetable Oil in a wide skillet and cook the Spinach, Garlic until tender. Add the Lemon Juice, Pecorino Romano Cheese and remaining Table Salt, then fold in the Egg Noodles, loosening with reserved cooking water as needed, and serve hot.