NUTRITION

SERVINGS

INGREDIENTS

2 oz red lentil pasta

2 cups broccoli florets

1 cup shelled edamame

0 tbsp extra virgin olive oil

3 tbsp nutritional yeast

2 cloves garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are golden and crispy.

• 3

  Bring a large pot of salted water to a boil and cook the red lentil pasta according to package instructions, adding the edamame during the final 3 minutes of cooking.

• 4

  Before draining, carefully reserve 0.25 cup of the starchy pasta cooking water.

• 5

  Drain the pasta and edamame, then return the empty pot to the stove over low heat.

• 6

  Sauté the minced garlic in the remaining olive oil for 1 minute until fragrant but not browned.

• 7

  Add the pasta, edamame, and roasted broccoli back into the pot along with the lemon juice, nutritional yeast, and red pepper flakes.

• 8

  Gradually pour in the reserved pasta water while stirring constantly to create a light, silky sauce that coats all the ingredients.