Spring has sprung, and it's time to ditch those heavy winter pasta dishes for more light and healthy alternatives, like this linguine recipe.

Makes 3 to 4 servings

Ingredients:

5 tablespoons olive oil

5 ounces (approximately half a bag) of  fresh baby spinach leaves (can subsitute with arugula)

2 teaspoons minced or crushed garlic

1/2 teaspoon salt

Red pepper flakes

3/4 pound whole grain linguine

1/3 cup grated Parmesan cheese

1 cup walnuts, toasted

1/2 pound (or more) fresh sugar snap peas, trimmed, and cut in half crosswise

Preparation:

1. Put up a large pot of cold water to boil over high heat and add a tablespoon of salt. Place a large colander in the sink.

2. While you wait for the water to boil, tear the spinach into large, bite-sized pieces into a large bowl. Pour the olive oil over the spinach, then sprinkle in the garlic, 1/2 teaspoon salt, and a big pinch of red pepper flakes. Use tongs or a long-handled fork to mix, and set aside.

3. When the water boils, add the linguine, keeping the heat high. Cook for the amount of time recommended on the package, checking it toward the end of the suggested time, to be sure it is not getting overcooked. When the linguine is just tender enough to bite into comfortably, but not yet mushy, dump the water-plus-pasta into the colander. Shake to drain, then transfer it to the bowl with the spinach mixture, mixing it in with the tongs or the fork as you go, aiming for getting all the pasta coated with olive oil. The spinach will wilt upon contact with the hot pasta.

4. Immediately sprinkle in the Parmesan and toss well, so the cheese will distribute itself, melting nicely in the process. Add in the walnuts and the peas, mixing very gently so you don’t break the peas. (You can just shake the bowl a few times, and they’ll mix themselves in.)

5. Serve hot, warm or at room temperature, with extra Parmesan and red pepper flakes available on the table.

Also, try these Walnut "Bean" Burgers, or something else from our Recipe File.