Ingredients

• Ingredients Units USM Scale 1x2x3x 8 oz. package pasta (any long noodle) 2 – 3 tablespoons vegan butter or olive oil 3 garlic cloves, minced 1/4 teaspoon red pepper flakes, or to taste 2 – 3 lemons (about 1/4 – 1/2 cup), juice of and some zest 1/4 cup parsley, chopped salt & pepper, to taste

Preparation

• Instructions Pasta: Cook pasta al dente according to package. Drain and reserve 1/2 cup of pasta water. Rinse pasta well under cool running water, set aside. Saute: In the pot the pasta was cooked, heat the butter over medium heat, add garlic and red pepper flakes, and saute for 30 seconds to 1 minute. Add pasta: Add the cooked pasta and 1/4 cup of pasta water, heat until pasta is warmed through. Add lemon + parsley: Reduce heat to low, stir in the lemon juice, lemon zest and parsley. Season to taste with salt and pepper. Serve: Place in individual serving bowls and top with grated vegan parmesan or Almond Parmesan. Add extra lemon zest, salt and pepper to taste.  Serves 3 Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days. Reheat on the stove over low heat, adding a little water or lemon juice for moisture. Alternatively, warm in the microwave.