This is a recipe that I have been making for 15 years. It started out as Lemon Spaghetti, but you can just use whatever pasta you have on hand. This dinner is what started my daughters’ love affair with the flavor lemon! They now request lemon everything! I like to add peas or asparagus to the pasta before it is finished boiling to get an extra boost of veggies!
Ingredients
1 lb of pasta of choice. I like Brown Rice Gluten Free Pasta!
Veggies – I like frozen peas or fresh asparagus
3 lemons
Italian Seasoning
Salt + Pepper
Basil
¾ cup Olive Oil
*optional – seitan or plant based crumbles
Cooking Directions
Cook spaghetti or pasta as directed. Add peas or asparagus for the last 5 minutes and boil with pasta.
On a separate skillet, prepare seitan or crumbles if you want to add extra protein.
Prepare the lemon sauce:
3 lemons – zested and juiced
1 tsp Italian Seasoning
Salt + Pepper
Basil
¾ cup Olive Oil
Mix together, add more lemon juice or olive oil depending on how you like the flavoring. We like extra lemon!!
Pour on pasta with veggies. Add Vegan parmesan and nutritional yeast as toppings.
