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IT'S SUMMERTIME, PEOPLE. This dish is for those of you that are trying to get more veggies in but you also loveasomeapasta! Those of you that have FRESH tomatoes at your disposal, those of you who have friends/ family coming over for dinner and you don't know what to make for everyone, for those of you who don't know what to feed nonvegans! It's also for those of you who want to halve this recipe and make yourself a delicious dinner!

Shoutout to Aria for introducing me to this recipe and shoutout to ‪@danbuettner5146‬ for giving us the base recipe in Blue Zones Kitchen cookbook! (link to that below). Anyway, this one is for you, whoever is reading this, enjoy it!

(Affiliate link)
Blue Zones Kitchen cookbook: https://amzn.to/4eOVNcZ

INGREDIENTS:
45 servings
10 ounces spaghetti
2 roma tomatoes, diced
½ red onion, diced
1 15oz container baby bella/crimini mushrooms, chopped
¼ cup chopped basil
½ cup chopped spinach, leaves only, washed and chopped
35 cloves garlic, minced (depending on how much garlic you like)
¼ cup olive oil
Juice of one lemon
Salt & pepper to taste
1 tablespoon chili powder
chopped fresh parsley, to garnish (optional)
Nutritional yeast, for serving

Optional:
Sun dried tomatoes

Protein AddOn’s:
Chickpeas 7g per ½ cup
Nutritional yeast 5g per 2 tbsp
lentil/ chickpea pasta 15g per ¾ cup
Vegan chicken abbot’s butcher

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