1/2 lb of dried pasta (I used whole wheat rotatini)
1lb frozen spinach
1/2 cup nutritional yeast
2-4 garlic cloves, finely minced
2 tablespoons lemon juice
2 tablespoons olive oil
Prepare the pasta according to direction. Before draining the pasta, remove about 1/2 cup of the pasta water. Drain pasta. In the same pan, heat the olive oil. Add the garlic. Saute for a few minutes until the garlic smells wonderful. Add the spinach and a splash of the pasta water. Cover and cook for a few minutes, until the spinach is warmed through. Remove lid, add lemon juice and nutritional yeast. Stir. You can either pour the sauce over the pasta now or do what I did and take an immersion blender, blend the sauce until it becomes a creamy, smooth green sauce and pour over pasta.