Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a sauté a pan or heavy skillet over medium heat, add the oil or vegetable spray and sauté the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and mace, salt and pepper. Add the pork pieces to the spinach stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove farfalle and immediately drain. Add the pasta into the spinach mixture and blend well. Serve immediately with Parmesan.
Ready in 30 min