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INGREDIENTS
8 oz. (half bag) of mostaccioli
1 medium red onion
3 cloves of garlic (minced)
1 tbs. of flax oil ( or olive oil)
4-6 medium tomatoes (seeded and coarsely chopped)
1 tsp. salt ground black pepper to taste
3 cups of arugula, watercress, and/or spinach (chopped)
1/4 to 1/2 cup of pine nuts, crumbled blue cheese, or gorgonzola to taste

DIRECTIONS
Cook pasta according to bagged instructions drain, cover, and keep warm
In large skillet cook onion, garlic in oil on medium heat (until onion is tender)
Add tomatoes, salt, and black pepper
Cook and stir over medium heat (about 2 minutes to allow tomatoes to release juices)
Add spinach, arugula, or watercress until greens are wilted
Serve pasta per individual servings and add mixture
Sprinkle with toasted pine nuts