Garlicky Lemon Pasta, AKA your new BFF. Just 20 minutes and 5 main ingredients are all it takes for this insanely easy dish to come together! But don't mistake simple for boring ... because even though this recipe is effortless, it's packed with flavor and totally slurp-worthy!
Ingredients
12 oz spaghetti noodles (or any pasta noodles of choice)
2 TBS vegan butter
1 pint cherry tomatoes
2 zucchini, thinly sliced
1 bunch of kale, stems removed and roughly chopped
15 cloves garlic, minced
½ cup fresh lemon juice (about 2 lemons)
4 oz vegan parmesan cheese or nutritional yeast + more for serving
¼ cup fresh parsley, finely shopped + more for serving
1 tsp red pepper flakes + more for serving, optional
Salt and Pepper to taste
Instructions
Cook noodles according to package directions in a large pot os salted water. Drain, reserving 1 cup of the pasta water, and set aside.
While the noodles are cooking, melt butter in a pot on medium high heat. Add tomatoes and zucchini and cook for about 6-8 minutes, stirring frequently. Add kale and garlic, and cook until the kale just starts to wilt and the garlic is fragrant, about 2-3 minutes. Reduce heat to low. Add reserved pasta water, fresh lemon juice, vegan parmesan, parsley, and (optional) red pepper flakes. Stir until most of the parmesan has melted to create a "sauce". Taste and adjust seasonings.
Toss spaghetti with sauce. Serve immediately with fresh parsley and vegan parmesan.
ENJOY!
Notes
For a little added 'boost' of flavor, you can mix about ½ a teaspoon of veegtable bouillon in with the pasta water, or if you have it, replace the pasta water with hot vegetable stock.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/20-minute-garlicky-lemon-pasta/