Pasta with Spinach and Tomatoes

Cook pasta according to package directions, drain and set aside to cool.

Whisk together ¼ cup of olive oil with lemon zest and juice, and season with salt and pepper. Set aside.

In a sauté pan, heat 2 tablespoons of olive oil and lightly sauté carrot, celery, and onion. Set aside to cool.

Toss together the pasta, lemon dressing, sautéed vegetables, basil, pine nuts and cheese. Season with salt and pepper as desired.

To serve, place the pasta on a bed of Olivia’s Organics Baby Spinach and top with tomatoes.