| 12 | 20 | 646 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 3 |
| 1 1/2 cup | Pasta, gluten free, dry (chose gluten free (preferable grain free) pasta of choice) |
| 2 cup | Basil, fresh |
| 4 tbsp | Nutritional yeast |
| 1/2 cup | Pumpkin seeds (pepitas) |
| 1 clove(s) | Garlic |
| 1/3 cup | Olive Oil, Extra Virgin |
| 1 medium | Lemon |
| 1 cup sliced | Tomato |
| 1 large stalk(s) | Celery |
| 1/4 cup | Parsley, fresh |
| 1 can | Sardine, canned in oil, drained |
| 1/4 cup | Walnuts |
1. Cook pasta according to package.
2. Meanwhile, mix together remainder ingredients (except nutritional yeast).
3. When pasta is cooked to al dente drain pasta, add 1/2 tbsp. of olive oil to pasta and nutritional yeast.
4. Let past cool and stir in remainder ingredients.
5. Store in jars for lunches. Saves for up to 4 days in the refrigerator.
| Fruit | 0.3 |
| Grain | 1.5 |
| Meat Alternative | 1.2 |
| Vegetables | 1.3 |
