This refreshing pasta recipe adds texture and unique flavor to traditional noodle dishes.
689 per serving
- 1 package pasta, penne, bowtie, etc.
- 2 cup fresh spinach
- 1 clove garlic, chopped
- 1 lemon, for juice
- 2 tablespoons pine nuts, (can use 1 tbsp. if preferred)
- 1 tablespoons olive oil
- 1 tablespoons red pepper flakes
- fresh parmesan, for garnish
Boil pasta according to directions. Just before pasta is finished, toast the pine nuts in a small pan (with oil, or without). Warm the olive oil in a large skillet, Add spinach & garlic and cook, tossing until just wilted. Add lemon.
Combine spinach mixture to drained pasta and toss. Top with red pepper flakes and fresh Parmesan.
(I like this extra lemon-y, so I might add more lemon to taste.) Also, delicious with lemon chicken but I kind of wanted to offer a vegetarian dish for Friday night. This is the kind of meal I make quite often for my kids.