Quick Spinach and Lemon Pasta
Spinach and lemon team up to give this pasta a fresh and zesty kick. By blending blanched spinach with garlic, lemon zest, and nutritional yeast, you whip up a creamy, tangy sauce that covers the pasta in deliciousness, giving it a refreshing, slightly earthy flavor in every bite.
My Notes:
Servings:
Ingredients
- 9 oz pasta of choice (gluten-free if preferred)
- 5.3 oz spinach (5 cups)
- 1 lemon zested & juiced
- 2 clove(s) garlic minced and pressed
- 3 tablespoon(s) olive oil (sub aquafaba or vegetable broth for oil-free)
- 4 tablespoon(s) nutritional yeast
- salt & pepper to taste
- 3 tablespoon(s) pine nuts toasted (sub your favorite nut or seed or vegan parmesan if preffered)
Instructions
- Bring 2 large pots of water to a boil. In one pot cook the pasta according to the instructions on the packaging. Reserve some of the pasta water before draining the pasta.
- In the second pot, blanch the spinach in boiling water until it’s just wilted (about 30 seconds). Drain and rinse with cold water and then squeeze out any excess water.
- Place the spinach into a food processoralong with the garlic, lemon zest, half the lemon juice, olive oil and nutritional yeast. Season with salt and pepper and blitz until smooth.
- Mix the spinach paste with the cooked pasta. Add a little of the reserved pasta water if necessary, to achieve a creamy consistency. Season with salt and pepper, top with pine nuts and serve immediately.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 427kcal | Carbohydrates: 56g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 35mg | Potassium: 590mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3531IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
