Ingredients:
- 1/2 cup (or however much you'd like!) POWER GREENS
- 8 oz long pasta like spaghettini (see notes)
- ¼ cup olive oil
- 3 cloves garlic (minced)
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- Kosher salt (to taste)
- ½ cup grated Asiago cheese
Directions:
- Prep: Make sure everything is prepped and ready to go, the sauce takes only 2 minutes to put together.
- Cook the pasta: Boil a pot of water for the pasta and cook it to al dente, according to the package instructions.
- Save the water: When the pasta has a few minutes left to cook, reserve one cup of the cooking water, and start heating the oil in a skillet over medium heat.
- Once cooked, drain the pasta and set aside.
- Make the sauce: Add the garlic to the oil and cook, stirring, for about a minute or until fragrant, being careful not to let it get too brown.
- Add the pepper, lemon zest, and lemon juice. Stir.
- Mix: Add the sauce to the pasta. Add microgreens and POWER GREENS. Add cheese if using. Stir and heat through (about 1 minute).
- Add pasta water slowly while stirring to make a sauce. I usually use almost the whole cup.
- Let sit for a few minutes to let the sauce thicken slightly and the spinach wilt.
- Serve: with extra cracked black pepper, grated cheese, and lemon slices (all optional).