One Pot Lemon Pasta with Greens and Sundried Tomatoes

• Vegetarian

• Produce

  • 4 Garlic cloves
  • 3 cups Greens
  • 1 Lemons, Zest and Juice of
  • 1 Onion, small
  • 8 oz Sun dried tomatoes

• Pasta & Grains

  • 8 oz Spaghetti, whole grain

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Sea salt, fine

• Dairy

  • 1 Red pepper and vegan parmesan

• Liquids

  • 3 cups Water

Found on makingthymeforhealth.com

Ingredients

• 8 ounces whole grain spaghetti (or gluten-free pasta of choice)
• 1 small onion (or 2 shallots), thinly sliced
• 4 garlic cloves, thinly sliced
• 3 cups greens, chopped (such as kale, swiss chard, or spinach)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon pepper
• 3 cups water
• 8 ounces marinated sun-dried tomatoes, chopped
• zest and juice of 1-2 lemons*
• crushed red pepper and vegan parmesan for topping (optional)

Directions

• In a large pot, warm two tablespoons of the olive oil from the jar of marinated sundried tomatoes over low-to medium heat. Add the onion and garlic then cook for 3 minutes. Next add the chopped greens (if using spinach, wait to add it later with the tomatoes), salt, pepper and water then bring to a boil. Place the pasta in the pot and stir until it’s completely submerged in the water. Reduce the heat to low, cover and cook until all of the water is absorbed, for about 7 minutes. Turn off the heat and uncover the pot. Drain any excess oil from the sundried tomatoes then add them to the pot (toss in the spinach now, if that’s what you’re using). Next add the lemon zest, squeeze in the fresh lemon juice, add crushed red pepper (optional) and stir everything together until the spinach has wilted. Distribute into separate bowls and top with parmesan cheese, if desired. Serve warm and enjoy!