Ready in 30 min
Buckle up and get ready for this wildly versatile and simple dish that takes pasta to a whole different level. This meal is one of my go-to's when I don't know what to make and I have a some leftover veggies and a box of pasta. For pasta, you can really use any type of pasta, but I prefer using pasta shells. I also use a type of gluten-free pasta made out of legumes such as chickpeas. The bean/pea pasta has more protein and more overall nutrition which is why I use it, but flour pasta works too! I have included the veggies that I usually use in this dish, but feel free to mix it up and add the veggies of your choosing - This dish is pretty flexible. It's perfect for the end-of week throw in all your extra veggies in a pan meal, or a planned meal!
INSTRUCTIONS
1. Boil the pasta: Bring a large pot of water to boil. Once boiling, generously salt the water because one - it looks super pro, and two - I lived with an Italian and she practically lost it when I didn't salt the water so it must be pretty important. Cook pasta according to package instructions.
2. Cook the veggies: While pasta is boiling, heat up a skillet at medium-high heat with the olive oil and once hot, throw in the broccoli, zucchini, and onion. Cook until veggies are vibrant and tender, about 5 minutes. Throw in the spinach and garlic and cook for about 1 more minute until garlic is fragrant and spinach is wilted. Turn off heat and leave it.
3. Make lemony sauce: Juice the lemon into a bowl, add nutritional yeast, salt, red pepper flakes and black pepper. Use a whisk or a fork to mix together.
4. Combine everything together: Drain pasta, then you can put it back into the pot and add the veggies and mix in the sauce throughly. Stir until sauce is coating all the ingredients, especially the shells. Add more salt and pepper if you would like to. Serve immediately and enjoy!
NOTES:
- I use Banza brand chickpea pasta because it tastes great and has more protein than regular wheat pasta.
- Do serve immediately so that the pasta is still moist! There isn't a ton of sauce in this recipe, it is more of a light lemony delicious glaze.
- Feel free to get creative and substitute with other veggies.
- I like it a bit spicy, if you don't like spicy then you can easily omit the red pepper flakes.