Ingredients:

  • 8 oz whole wheat spaghetti
  • 1 tbsp sea salt
  • 1/2 cup reserved starchy pasta water
  • 6 large garlic cloves, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 lemon, zested and juiced
  • 2 tbsp nutritional yeast

Instructions:

  1. Bring a large pot of water to a rolling boil and add sea salt. Cook whole wheat pasta for 1 minute less than package instructions to maintain an al dente texture.
  2. Before draining the pasta, reserve at least 1/2 cup of the starchy, cloudy pasta water.
  3. Place extra virgin olive oil and sliced garlic into a cold wide skillet. Turn heat to medium-low and cook until garlic is pale gold and fragrant. Add red pepper flakes in the last 30 seconds.
  4. Transfer the cooked pasta directly into the skillet. Increase heat to medium and pour in 1/2 cup of reserved pasta water.
  5. Toss vigorously with tongs for 2 minutes until the water and oil emulsify into a glossy, velvety sauce that coats the noodles.
  6. Remove from heat. Fold in fresh parsley, lemon zest, lemon juice, and nutritional yeast until everything is coated and shimmering before serving.