NUTRITION

SERVINGS

INGREDIENTS

2 oz Brown rice and lentil pasta

0.5 cup Shelled edamame

0.25 cup Cooked brown lentils

0.5 cup Plain non-fat Greek yogurt

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

1 cup Fresh baby spinach

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the shelled edamame to the boiling water to heat through.

• 3

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, lemon juice, sea salt, and black pepper until smooth to create the sauce base.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 5

  Add the fresh baby spinach and cooked lentils to the skillet, stirring until the spinach is just wilted.

• 6

  Drain the pasta and edamame, reserving 2 tablespoons of the pasta water.

• 7

  Add the pasta, edamame, and Greek yogurt sauce to the skillet with the vegetables, tossing well and adding reserved pasta water if needed to reach a creamy consistency.

• 8

  Divide into bowls and garnish with hemp seeds before serving warm.