I made something citrusy and refreshing for you. Perfect for the in-between seasons when you don’t want something heavy but you want something more substantial than a caprese salad.
And it’s really easy to make. I promise.
The citrus mixed with the spinach and crunch of the pine nuts is just perfect. You could also add some pieces of grilled chicken or salmon, too.
Box of your favorite pasta
6 ounces white wine (I used pinot grigio)Juice of 3 lemons
1/4 cup fresh basil, chopped
2 teaspoons minced garlic (separated into tablespoons)
2 cups fresh spinach leaves
Pinch of salt
Pinch of freshly ground pepper
1/2 cup pine nuts
2 tablespoons parmesan cheese
Cook the pasta according to the box’s directions. In a small saucepan, mix white white wine, lemon juice, salt, pepper, and garlic. Heat on low and let the wine sauce reduce slightly.
While the sauce is heating and pasta is cooking, heat a pan of olive oil. Add any leftover minced garlic, salt, and pepper. When the olive oil gets hot and starts to sizzle, add a layer of spinach and cook for about 30 seconds. If you need to do it in batches, remove the spinach and add another batch. Remove from pan, set aside, and turn heat down to low. You’ll use this pan for your pine nuts. Use the little bit of leftover oil mix to toast the pine nuts on low for just a couple of minutes.
Once the pasta is done, drain the water off and put it back in the pot. Cover it with your wine-lemon mixture and mix well. Add chopped basil leaves and parmesan cheese and toss to coat evenly.
To serve, top your pasta with spinach and pine nuts.
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