Mine cooked in 12 minutes. Right before it’s done, add greens and stir just until they start to wilt. Drain pasta and place back in pan or bowl. Stir in garlic, olive oil, basil, capers and lemon ...

Slice spaghetti squash in half ... in an airtight container in the fridge overnight.) Combine avocado, basil, 4 tsp lemon zest, 6 tbsp lemon juice, dried oregano and olive oil in a food processor ...

Cook the remaining chicken in the same way and add to the slow cooker, then add the pasta to the slow cooker ... the remaining stock. Add the lemon zest and basil and season with salt and pepper ...

Add the juice of the lemon and a good grind of black ... Toss the spaghetti in the sauce and serve it up on pasta bowls or plates, with the rest of the basil leaves and the parmesan shavings ...

This nutritious vegan tortellini soup with lemon peel broth should definitely be on the menu during the colder seasons ...

Cook for 2-3 minutes until they turn pink and are cooked through. Remove from the heat. Add the spinach, pasta, basil and lemon juice. Toss together, spoon onto 2-3 plates and serve immediately.