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Lemony Rigatoni with Spinach, Arugula, and Pine Nuts
Ingredients
  • 4 oz rigatoni pasta, cooked in salted water, per package instructions
  • 1 tbsp olive oil
  • ¼ small yellow onion, diced
  • Pinch of crushed red pepper flakes, to taste
  • 1 large clove of garlic, minced
  • Juice from ½ large lemon, more if desired
  • 1 tbsp butter
  • 2 cups baby spinach and arugula mix
  • 1 to 2 tbsp toasted pine nuts, to taste
  • Sea salt and freshly cracked pepper, to taste
  • Zest from ½ large lemon
  • Freshly grated Parmesan, to taste
Steps
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