• 1 cup fresh baby spinach
• 1 can white beans, drain and rinse
• ¼ cup sun-dried tomatoes, diced
• 1 bunch green onions, chopped
• 1-2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice 
• 1 tablespoon olive oil
• 2 teaspoons fresh thyme, finely minced
• ½ teaspoon red pepper flakes, for bite
• ½ teaspoon salt
• ½ teaspoon pepper
• 10 ounces bowtie pasta
• ½ cup pine nuts, toasted (page 267)

In large serving bowl combine spinach, beans, sun-dried tomatoes, onions, garlic, lemon zest, lemon juice, olive oil, thyme, red pepper flakes, salt, and pepper. Cover and let the flavors marry together while you cook the pasta.  In large pot of salted water, cook the pasta al dente. Save one cup of pasta water and drain pasta. Toss pasta with spinach mixture. If pasta becomes too dry, use one tablespoon of pasta water until consistency is as desired. Toss pine nuts into mixture just before serving. Serve warm or room temperature.