NUTRITION

SERVINGS

INGREDIENTS

0.75 oz brown rice penne

4.5 oz organic tempeh

0.5 cup shelled edamame

2 tbsp nutritional yeast

0.5 cup zucchini

0.5 cup red bell pepper

1 cup baby spinach

0 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While the pasta cooks, crumble the organic tempeh into small, bite-sized pieces.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the crumbled tempeh and minced garlic, sautéing until the tempeh is golden brown.

• 4

  Add the sliced zucchini and diced red bell pepper to the skillet, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Stir in the shelled edamame and baby spinach, cooking just until the spinach is wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 7

  Add the cooked pasta, reserved water, nutritional yeast, fresh lemon juice, sea salt, black pepper, and red pepper flakes to the skillet.

• 8

  Toss everything together until the pasta is evenly coated in the savory sauce and serve immediately.