Cooking Times

10 min
Prep Time
15 min
Cook Time
25 min
Total Time

Ingredients (10 items)

12.00 oz Spaghetti
gluten-free if needed
2.00 cups Spinach
fresh, packed
1.00 cup Kale
chopped, stems removed
1.00 cup Broccoli
florets, chopped
3.00 cloves Garlic
minced
3.00 tbsp Olive oil
extra virgin
2.00 tbsp Lemon juice
freshly squeezed
2.00 tbsp Nutritional yeast
2.00 tbsp Pine nuts
toasted, for garnish
0.50 cup Vegetable broth
low-sodium

Instructions (7 steps)

1
Cook spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
10 minutes
2
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
1 minutes
3
Add broccoli, spinach, and kale to the skillet. Cook until greens are wilted, about 4 minutes.
4 minutes
4
Pour in vegetable broth and lemon juice, stirring to combine. Simmer for 2 minutes.
2 minutes
5
Add cooked spaghetti to the skillet, tossing to coat in the green sauce.
6
Sprinkle nutritional yeast over the pasta and toss to combine.
7
Serve hot, garnished with toasted pine nuts for extra crunch.