Super Green Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

453 g whole wheat spaghetti

3 garlic cloves

4 cups curly kale (de-stemmed)

150g frozen spinach (thawed slightly, or 4 cups fresh)

4 tbsp nutritional yeast

2 tsp salt

1/4 cup sunflower seeds (soaked overnight or boiled for 10 minutes)

1 lemon (juiced)

1 cup pasta water

Directions

Bring a large pot of salted water to a boil, and add the kale, spinach and garlic. Allow to blanch until bright green, approximately 4 minutes.

Using a slotted spoon or a colander, transfer the greens and garlic to a blender cup. Add the spaghetti to the remaining pot of boiling water, and cook according to package directions, reserving 1 1/2 cups of pasta water.

Add the remaining ingredients including the salt, lemon juice, sunflower seeds, nutritional yeast and reserved pasta water to the blender. Combine until a smooth sauce is formed.

Pour the sauce into a pan with the cooked pasta and more pasta water as needed to thin. Coat the spaghetti, and serve, with more crushed sunflower seeds, red pepper flakes, salt and pepper as desired.

Nutrition

• Calories: 516.7 kcal
• Total Fat: 7.5 g
• Saturated Fat: 0.8 g
• Unsaturated Fat: 4.9 g
• Sodium: 1239.7 mg
• Total Carbohydrate: 97.6 g
• Dietary Fiber: 7.2 g
• Total Sugars: 1.7 g
• Protein: 25.8 g