Lemon Spinach & Asparagus Spaghettini
Ingredients
- spaghettini (enough for 2 servings)
- 1 bunch of asparagus
- 3-4 cups baby spinach
- 2 cloves garlic
- salt and pepper to taste
- 6 tsp lemon juice, 3 tsp olive oil (or more added at 2:1 ratio)
- 2 sundried tomato in oil, chopped
- pine nuts to garnish
Instructions
- Bring pot with salted water to a boil and add spaghettini (follow package directions to cook).
- At the same time heat garlic and chopped asparagus to a pan over medium heat with 2 tsp olive oil.
- When asparagus is bright green but still crunchy add spinach and saute until spinach is cooked and asparagus is tender. Season with salt and pepper.
- Drain pasta once cooked, add lemon juice and olive oil to taste at 2:1 ratio. Mix in cook spinach and asparagus, chopped sundried tomato and top with pine nuts.
Notes
*Tip: If you save leftovers for the next day just squeeze some additional fresh lemon juice (I packed a lemon wedge with my leftovers and brought it for lunch).