Lemon Pasta

• 12 ounces, weight Penne Rigate
• 2 Tablespoons Olive Oil, Divided
• 1 whole Red Pepper Chopped
• 1/2 cups Onion, Diced
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced
• 1 teaspoon Italian Seasoning
• 1 teaspoon Oregano
• 2 cups Baby Spinach
• 1 teaspoon Salt, Or To Taste
• 1/4 teaspoons Pepper
• 1 teaspoon Red Pepper Flakes
• 1/4 cups Parmesan

1. Cook pasta according to package directions.
2. Add 1 tablespoon of olive oil to a pan and saute red pepper and onion for about 5 minutes over medium/low heat.
3. Add garlic and cook for 1 minute.
4. Once pasta is complete, add the pasta to the red pepper and onion mixture.
5. Add lemon juice, the remaining tablespoon of olive oil, Italian seasoning and oregano.
6. Mix well.
7. Add in baby spinach and cook over low heat for about 45 minutes, until spinach wilts.
8. Add salt, pepper and red pepper flakes.
9. You can add parmesan to the dish or to each individual serving.
10. Adjust salt and pepper to your liking.
11. Enjoy!

rigate, olive oil, red pepper, onion, garlic, lemon, italian seasoning, oregano, spinach, salt, pepper, red pepper, parmesan

Taken from tastykitchen.com/recipes/main-courses/lemon-pasta-2/ (may not work)