This dish is very quick and easy to make, yet makes and impressive substantial meal. Try adding a few sliced mushrooms and a little chilli for a change too.

8 ounces of penne pasta
2 cups of baby spinach leaves, rinsed
1 ounce of grated parmesan cheese
2 garlic cloves, peeled and crushed
Juice of one lemon
3 tablespoons extra-virgin olive oil
Handful of pine nuts

Cook the penne pasta according to package instructions and drain.

While the pasta is cooking heat 2 tablespoons of olive oil in a non-stick frying pan. Add the garlic and sauté on low for approximately 2 minutes, stirring often and being careful not to burn the garlic. Add the lemon juice and the spinach leaves. Sauté for another 2 minutes until the spinach leaves just wilt. Set aside. Keep warm.

Once the pasta is cooked and drained place in a large bowl. Add the remaining tablespoon of olive oil and season with a little salt and pepper. Toss together with the spinach and garlic mixture and top with the parmesan cheese. Serve sprinkled with a few pine nuts if desired.