Description
This Lemon Olive Oil Pasta is as easy as it is delicious! It requires just a few pantry staples and 30 minutes to make and is a great recipe to keep on hand when you’re in a pinch for time!
Ingredients
- 8 oz. uncooked gluten-free spaghetti of choice (we used Trader Joe’s Brown Rice & Quinoa Pasta)
- 1/4 cup extra-virgin olive oil
- 4 cloves of garlic, minced
- 1 teaspoon lemon zest
- 1 cup fresh basil, julienned
- 1 cup grape tomatoes, slices into small rounds (about 3 per tomato)
- 1/4 cup nutritional yeast
- Salt and pepper, to taste
Top with (optional)
- Red pepper flakes
- Vegan parmesan
- Fresh basil, julienned
Instructions
- Cook the pasta according to packaging directions.
- In the meantime, heat a medium pot over medium heat with the olive oil. Add the garlic and sauté for 2-3 minutes, or until fragrant and cooked through.
- Bring the heat down to low and add in all of the remaining ingredients except for the pasta and mix until well combined. Allow it to simmer for a minute
- Add the pasta and mix until everything is well coated and season with salt and pepper to taste. Add any additional toppings of choice and enjoy!
Notes
- 8 oz. dry pasta is equivalent to 4 cups of cooked pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes