Orange Zest Spaghetti with Spinach & Arugula

I always thought that fruit did NOT belong in a salad.  Recently though, I’ve tried different versions like spinach and strawberry, arugula and pear and they’re all surprisingly tasty.  Orange was not something I’d ever encountered in a green mix, but paired up with bitter spinach and sweet red onions it ended up being a yummy pasta meal.

1 package brown rice spaghetti cooked (and leaving in about 1/2 cup pasta water when finished is crucial for an amazing taste)

5 cups fresh baby spinach

3 1/2 cups fresh baby arugula

1 1/4 cup sliced red onions

1 cup chopped raw walnuts

1/4 cup extra virgin olive oil

2 tbsp of the juice of an orange

Zest of half an orange

2 tsp sea salt

1/8 tsp black pepper

• Stir orange zest, olive oil and 1 tsp salt into spaghetti
• Mix spinach, arugula, red onion, walnuts, orange juice, salt and black pepper in another bowl
• Toss together servings of pasta and vegetables (NOTE: Keep in separate containers when storing, and reheat spaghetti when needed and toss in spinach mix afterwards so they don’t wilt)