Lemon Pepper Pasta with Spinach and Walnuts

  • Yield: 4 servings


1tablespoon olive oil
1medium red onion, chopped
2 garlic cloves, minced
4cups loose-packed spinach leaves, triple washed
1 (1-pound) box dried orecchiette pasta, cooked al dente according to package directions
1/2cup walnuts, toasted*
Salt and lemon pepper, to taste
1 lemon, cut in half


  1. Heat oil in a large nonstick skillet over medium heat. Add onions and brown lightly, stirring occasionally. Add garlic and saute until soft. Add spinach and mix well. Cook 30 seconds or only until spinach is just wilted. Add cooked pasta and toss to combine. Add walnuts, season with salt and lemon pepper; squeeze lemon halves over all. Serve immediately.

*To toast nuts: Place walnuts on a baking pan and brown lightly in a 325-degree oven 8 minutes. This gives them a very nice aroma and toasty flavor. 

Nutritional Info *per serving

  • Calories 565
  • Fat 15g
  • Cholesterol .01mg
  • Sodium 31mg
  • Carbohydrate 93g
  • Fiber 7g
  • Protein 21g