INGREDIENTS
Coarse salt and ground pepper
2
bunches flat-leaf spinach (about 1 pound total), trimmed and washed
10 oz
whole-wheat short, tubular pasta
1/3 cup
grated Parmesan cheese, plus more for serving
1/3 cup
walnuts, toasted
1
garlic clove
1 tsp
grated lemon zest
2 tbsp
lemon juice
1/4 cup
olive oil
1 pint
cherry tomatoes, halved