This easy recipe is fresh and delicious served either hot or cold. It’s a great way to kick-off the Spring season when the new spinach and garlic appear at the market.

• 1lb dried whole wheat pasta (choose a short noodle like fusilli or penne)
• 1 lb spinach, washed and tough stems removed. If the leaves are big, coarsely chopped
• Olive oil
• 1/4 cup pine nuts
• 1/4 cup sun dried tomatoes, sliced
• 2 cloves garlic, finely sliced
• 1 Tablespoon lemon zest
• Salt and fresh ground pepper
• 1/4 cup grated fresh Parmesan cheese

Bring water to a boil in a large pot and cook pasta according to package directions. Reserve 1 cup cooking liquid before draining.

Meanwhile in a small sauté pan, heat 2 tablespoons olive oil over medium heat. Cook the pine nuts and sun dried tomatoes until the nuts are golden brown and fragrant. Add the garlic and lemon zest and continue to cook for 2 minutes more. Remove from heat.

Drain pasta and return to pot, add spinach and 1/2 cup reserved water. Stir until spinach begins to wilt. Stir in pine nut mixture, adding remaining water if needed. Season with salt and pepper and drizzle with 1-2 tablespoons olive oil. Serve garnished with Parmesan cheese.