Fresh From Nancy's Garden

A Fun Place For Gardening Tips and Great Recipes

Lemony Spinach Pasta Salad Ready In 15 Minutes!

I just got home from Morocco–at 2:15 this morning so you’ll have to wait until next week to see what I learned to make at my cooking class in Marrakech.  But until then, you can enjoy this pasta.

I love pasta! Hot, cold, pasta salad…any way you want to serve it, makes me happy. Lately, I’ve been using a lot of lemons–my lemon trees are producing right now and I love coming up with new recipes that use them.

This pasta has some of my favorites. I hope you like it too!

  • 8 oz. orecchiette pasta
  • 5 oz. baby spinach, roughly chopped
  • 15 oz. garbanzo beans, rinsed and drained
  • 2 cloves garlic, chopped
  • 2 TBS olive oil, divided
  • 1-2 TBS freshly grated Parmesan cheese
  • 2 large lemons, juiced
  • 2 oz. Gorgonzola cheese, or to taste

Heat 1/2 TBS olive oil over medium heat. Add the garbanzo beans and garlic. Cook until slightly fragrant, about 5 minutes.
Add the spinach to the pan and heat until wilted, about 3 minutes.

Cook pasta according to directions on the box. Drain and immediately toss with 1 TBS olive oil. 

Add bean/spinach mixture and the lemon juice. Taste and see if you need a little more lemon or olive oil. Crumble Gorgonzola into the pasta and grate fresh Parmesan on top. 

Spoon into serving bowls and garnish with a little more Parmesan.

Next week, it’s chicken tagine, and it’s really good.

Remember, read it first at Stu News.

Categories: Uncategorized


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