Ingredients:

  • 1 lb (450g) whole grain or chickpea pasta
  • 4 quarts (3.8L) water
  • 1 tbsp (15g) sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves (12g) garlic, minced
  • 1 small (100g) yellow onion, finely diced
  • 6 oz (170g) fresh baby spinach, packed
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (25g) nutritional yeast or grated Parmesan cheese
  • 1/2 tsp (3g) crushed red pepper flakes
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Bring the salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package instructions). Before draining, reserve 1 cup (240ml) of the starchy pasta water.
  2. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant.
  3. Lower the heat to medium-low. Pour in 1/2 cup (120ml) of the reserved pasta water and the nutritional yeast (or Parmesan). Stir constantly until the mixture is glossy and slightly thickened.
  4. Add the cooked pasta directly into the skillet and toss vigorously to coat. Fold in the fresh spinach and lemon juice, stirring for about 60 seconds until the spinach is just wilted. Season with salt and black pepper.