Spinach and Sun-Dried Tomato Pasta
This recipe was contributed by Sally Kuzemchak from Real Mom Nutrition, as part of the Healthy Aperture blogger partnership.
Spinach and Sun-Dried Tomato Pasta
Servings 4 Servings
Ingredients
- 2 cups dry whole wheat rotini pasta
- ½ cup sun-dried tomatoes chopped
- 2 large handfuls fresh baby spinach
- ⅓ cup walnuts chopped
- ⅓ cup parmesan cheese plus more for garnish
- 4 tablespoons fresh lemon juice about the juice of one lemon
- 1 heaping teaspoon lemon zest plus more for garnish
- ¾ teaspoon salt
Instructions
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Cook pasta according to package directions. Drain and reserve about ½-1 cup of the cooking liquid.
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Return hot pasta to the pot and stir in tomatoes and spinach. Cover tightly with a lid and let sit about five minutes until tomatoes have softened and spinach starts to wilt.
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Add rest of ingredients and stir well to combine. Add some of the cooking liquid until you get the desired consistency (I used about ¼ to ½ cup)
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Serve immediately, garnishing with more lemon zest and parmesan cheese.
