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
Directions:
- Cook pasta according to package directions. Drain and reserve about ½-1 cup of the cooking liquid.
- 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.
- 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)
- Serve immediately, garnishing with more lemon zest and parmesan cheese.
