NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

2 tbsp Nutritional yeast

1 cup Fresh baby spinach

0.5 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Reserve about 1/4 cup of the pasta cooking water before draining the pasta into a colander.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, parmesan cheese, nutritional yeast, lemon juice, lemon zest, garlic powder, sea salt, and black pepper until smooth.

• 4

  Return the drained pasta to the warm pot over low heat and add the olive oil and fresh baby spinach, stirring for 30 seconds until the spinach just begins to wilt.

• 5

  Remove the pot from the heat and stir in the yogurt mixture, adding the reserved pasta water one tablespoon at a time until a smooth, creamy consistency is achieved.

• 6

  Garnish with fresh chopped parsley and serve immediately while warm.