One-Pot Creamy Spinach and Calamari Pasta

1.In a large pot or deep skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened and translucent, about 3 minutes.

2.Add the dry pasta, vegetable broth, salt, and pepper to the pot. Ensure the pasta is mostly submerged in the liquid.

3.Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.

4.Stir in the thawed squid rings and cook for 3 minutes, or until the squid is opaque and tender.

5.Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and fresh baby spinach. Continue to stir gently until the spinach has wilted and the sauce has thickened into a velvety consistency.

6.Remove from heat, stir in the lemon juice, and serve immediately.