Lemon Spinach Pecorino Rice Vermicelli Bowl

Ingredients

• 12 ozRice Vermicelli
• 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 Rice Vermicelli, 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 Rice Vermicelli, loosening with reserved cooking water as needed, and serve hot.