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
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.