one packet of quinoa spaghetti, 1 pound
5 garlic cloves, minced
1 big bunch of fresh spinach, chopped
1 bunch of fresh asparagus, ends trimmed and chopped about an 1-inch pieces
1 lemon zest and juice
3/4 cups pignolis (toasted)
sea salt and pepper
Parmigiano Reggiano (shaved)
Boil water with salt in a large pot and cook pasta al dente. Toast pignolis in a pan careful not to burn, set aside. In a sauté pan, heat the olive oil, sauté garlic, then asparagus until they crisp. Add the chopped spinach and the lemon zest, cook just for a little while, until wilted. Do not over cook. Add the lemon juice, salt, pepper, and pignolis. Toss well with the pasta and serve with Reggiano.
It’s a perfect spring lunch or dinner. Good healthy food with a refreshing taste. It’s a base to make it your own, changing or adding more fresh veggies. I like the crispiness of the asparagus, the crunchy toasted pignolis, the citron of the lemon and the big shaves of parmigiano.