Lemon Spinach Pasta

This simple and quick meal is loaded with the healthy superfoods of spinach, olive oil, garlic and lemon. Even my children will eat their spinach when mixed with this tasty sauce.

1 pkg. frozen chopped spinach, thawed and drained
16 oz. whole wheat pasta (shells or penne)
1 lemon, zested then juiced
1/4 c. extra virgin olive oil
2 cloves chopped fresh garlic
2 Tbl. toasted pine nuts
salt to taste
fresh grated romano or asiago cheese

Boil pasta according to package directions. While pasta is cooking, mix lemon zest, juice, olive oil and garlic with a whisk. Drain pasta over thawed spinach to warm the spinach and return to pot. Mix pasta and spinach thoroughly. Add pine nuts and pour olive oil mixture over pasta.

Serve while still warm and top with a sprinkle of cheese.

To reheat leftovers, add a little more olive oil so it's not too dry.

Tabouleh

This Middle Eastern salad is loaded with several superfoods. It is flavorful and satisfying.


1 c. fine grain bulgur wheat
2 bunches parsley
2 stalks celery, cut into large pieces
2 bunches scallions, cut into large pieces
2 Tbsp. coarsely chopped fresh mint
1/4 c. extra virgin olive oil
1/4 c. fresh squeezed lemon juice
1/4 tsp. allspice
1/4 tsp. cinnamon
1 tsp. salt
1/8 tsp. ground pepper
4 med. tomatoes, diced into 1/4 inch pieces


Soak bulgur in 2 cups of cold water for 15 minutes. Squeeze dry. Pick the parsley leaves from the stems. Wash and spin dry in salad spinner. Mix parsley, celery, scallions, and mint and put in food processor with metal blade. Pulse chop until fine and place in large mixing bowl. In a separate bowl mix olive oil, lemon juice, spices and whisk until smooth. Combine with parsley mixture. Gently blend in the tomatoes. Serve immediately.