Lemon Basil Pasta with Walnut Parmesan

• Produce

  • 1 About 40 cherry tomatoes
  • 1 packed cup Basil, fresh
  • 1/4 tsp Garlic powder
  • 1 Lemons, juice from
  • 2 Lemons, Zest from
  • 1/4 tsp Onion powder
  • 1 Walnut parmesan and basil

• Pasta & Grains

  • 4 servings Spaghetti, gluten free (or regular

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 1/8 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Walnut parmesan

• Liquids

  • 1 cup Pasta cooking water

• Other

  • 1 c walnut halves and pieces

Found on eathealthyeathappy.com

Description

Ingredients

• 4 servings gluten free (or regular) spaghetti
• 1 c pasta cooking water
• juice from 1-2 lemons (2 will make it very lemony)
• 1 Tbs olive oil
• 1 packed cup fresh basil, roughly torn
• 1/2 c walnut parmesan
• salt and pepper to taste
• zest from 2 lemons
• about 40 cherry tomatoes, halved
• extra walnut Parmesan and basil (optional)
• 1 c walnut halves and pieces
• 1/4 c nutritional yeast
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp salt

Directions

• Cook the pasta according to package directions. Save 1 cup of the cooking water before draining.
• Transfer the pasta back to the pot and toss in the lemon juice and olive oil.
• Toss in the basil.
• Toss in the walnut Parmesan.
• Stir in the cup of pasta cooking water and raise heat to medium. Heat the pasta through, stirring constantly. Add salt and pepper to taste.
• Serve topped with lemon zest, cherry tomatoes, extra basil and extra walnut Parmesan.