There is a ton of flavor in this dish, and it comes together quickly for a busy weeknight or weekend meal the entire family will love!
1 pound penne pasta
4 cups lightly packed baby spinach leaves (about 4 ounces)
1/2 cup pine nuts, lightly toasted
1 cup walnuts, lightly toasted, divided
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup sun-dried tomatoes (oil-packed with herbs add great flavor), rough chopped
1 cup Go Veggie! Mozzarella Style Shreds
Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions.
Combine the spinach, pine nuts, 1/2 cup of walnuts, lemon juice, and lemon zest in a processor. Lightly pulse. Gradually add the olive oil, blending until the mixture is smooth and creamy with the machine running. Add salt and freshly ground pepper and pulse to combine.
Transfer the mixture to a large serving bowl. Add the sun-dried tomatoes, mozzarella shreds, and penne. Stir until the pasta is well coated.
Rough chop the remaining 1/2 cup walnuts and sprinkle over the top. Garnish each serving with chopped fresh spinach if desired.
This dish pairs well with a fresh spinach salad and a simple Oil & Vinegar dressing.
