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Serves 4

Ingredients

1 package brown rice spaghetti, or zucchini noodles

1 large clove of garlic, minced

¼ cup vodka

1 tablespoon extra-virgin olive oil

1 28-oz can whole tomatoes, mashed with potato masher (see note)

4 cups chopped spinach

Juice of 1 lemon

1 teaspoon chili pepper flakes (adjust to your spice tolerance)

¼ cup freshly chopped Italian parsley

Directions

Cook spaghetti according to package directions. Reserve some of the cooking water. About ¼ cup.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic, and vodka  and sauté for 1 minute.

Add the canned tomatoes and lemon juice. Bring to a gentle boil, reduce heat to low and let simmer for 10 minutes. Just before serving, stir in parsley and spinach, cooking until the spinach has wilted.  If you need a little more liquid, stir in some of the reserved cooking water.

Divide spaghetti between plates and top with sauce.

Note: you can mash the tomatoes right in the pan.

Optional addition: shrimp would be a great addition to this dish. 

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