Spinach & Green Pea Pasta

Ingredients

• 6 oz Rigatoni (uncooked)

• 1/3 cup Water (reserved from cooking pasta)

• 2/3 cup Fresh Peas (or frozen and thawed)

• 2 cups Baby Spinach

• 1/4 cup Unsweetened Coconut Yogurt

• 2 Garlic (clove)

• Sea Salt & Black Pepper (to taste)

• 1 tbsp Parsley (chopped)

Directions

1. Cook the rigatoni according to the package directions. Drain, reserving some of the pasta water.

2. Meanwhile, bring a pot of water to a boil. Add the peas and spinach and simmer for two to three minutes. Strain and immediately transfer to an ice bath to stop the cooking process.

3. Remove the peas and spinach from the ice water and transfer to a blender. Add the yogurt, garlic, salt, and pepper. Blend until smooth.

4. Transfer the sauce and the pasta to the pot. Stir and bring to a simmer over medium heat. Cook for only two to three minutes or until warmed up.

5. Divide the pasta evenly between plates. Top with parsley, and enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is approximately 1 2/3 cups.

• More Flavor: Top with lemon juice.

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Nutrition Facts

Makes 2 Servings

Nutrients per serving: Calories: 369 | Protein: 14 grams | Fiber: 9 grams | Carbohydrates: 74 grams | Fat: 3 grams | Sugar: 5 grams