This recipe was contributed by Sally Kuzemchak from Real Mom Nutrition, as part of the Healthy Aperture blogger partnership.


  1. Cook pasta according to package directions. Drain and reserve about ½-1 cup of the cooking liquid.
  2. Return hot pasta to the pot and stir in tomatoes and spinach. Cover tightly with a lid and let sit about five minutes until tomatoes have softened and spinach starts to wilt.
  3. Add rest of ingredients and stir well to combine. Add some of the cooking liquid until you get the desired consistency (I used about ¼ to ½ cup)
  4. Serve immediately, garnishing with more lemon zest and parmesan cheese.

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