Lemon Garlic Spinach Sauce for Linguini Pasta "Aglio e olio"

I defrosted 2 pounds of Price Rite cut leaf spinach using some fresh Garbanzo bean cooking liquid. I chopped seven garlic cloves and added them with salt and added olive oil and more salt and then freshly squeezed lemon juice and Chianti.

I made linguini and combined it with the lemon spinach garlic sauce and it was fantastic. Like a green "Aglio e olio".

I accidentally drained all of my pasta water but the garbanzo liquid worked perfectly to the hot noodles! Another discovery!