Vegan Lemon Pasta

Vegan Lemon Pasta is a refreshing and zesty dish that captures the essence of Greek cuisine with its bright flavors and wholesome ingredients. This simple yet delicious recipe combines whole wheat pasta, fresh vegetables, and a tangy lemon sauce for a perfect meal any time of the year.

Ingredients

• Whole wheat spaghetti - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Zucchini - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Lemon juice - 2 tablespoons
• Lemon zest - 1 teaspoon
• Oregano - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)
• Fresh parsley - for garnish

Steps

1. Cook the whole wheat spaghetti according to package instructions in a pot of salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced zucchini and sauté for 3-4 minutes until slightly tender. Then, add the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
4. Stir in the fresh spinach and cook until wilted, about 2 minutes.
5. Add the cooked pasta to the skillet along with the lemon juice, lemon zest, oregano, salt, and black pepper. Toss everything together, adding reserved pasta water a little at a time to achieve the desired consistency.
6. If using, sprinkle nutritional yeast over the pasta and mix well.
7. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber from whole wheat pasta and vegetables, promoting digestive health.
• High in antioxidants and vitamins from fresh vegetables, supporting overall health and immune function.

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