Penne Pasta

Prep: Rinse and dry the produce. Zest lemon into a small bowl, cut lemon in half and juice into another small bowl. Mince the garlic. Remove the stems from the collard greens and stack the leaves. Tightly roll the leaves and thinly slice into 1/2 inch ribbons.

Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook until al dente, about 10-12 minutes.

Place the minced garlic on a cutting board and using the flat part of your knife, run over the garlic until a paste is formed.

Add the garlic and spice pack of nutritional yeast, panko bread crumbs and red pepper flakes in a small pan over medium-low heat and stir constantly until the bread crumbs get golden brown, and you smell a nutty aroma, about 1-2 minutes. Turn off heat and set aside.

Heat 2 tablespoons olive oil in a medium sauté pan over medium heat. Add the collard greens and cook until collards are wilted and cooked through, about 5 minutes. Add in the pasta and stir.

To serve, top the pasta and collards with the bread crumb mixture, lemon juice and lemon zest. Eat immediately and enjoy!