1 (9 oz.) pkg. fresh pasta
1 sm. jar pesto sauce (or make your own)
2 tomatoes
1 c. spinach
2 tbsp. lemon juice
Pine nuts
1 red onion
Parmesan cheese, to taste, about 1/4 c.

Chop tomatoes and spinach. Dice onion. Grate Parmesan cheese. Quick cook pasta and drain. Toss with pesto. Add chopped spinach, tomato, onion and drizzle with lemon juice. Toss together and sprinkle with Parmesan cheese. Can be served warm or at room temperature.