1 pound dried spaghetti
2 tablespoon olive oil
3 lemons — zest of 2, & juice of 3
5 tablespoons vegan butter
5 cloves garlic
2/3 cup of sauvignon blanc wine
1/2 teaspoon red pepper flakes
Vegan parmesan
1/3 cup of pine nuts
1/3 cup of reserved pasta water

Directions:

Boil pot of water with sea salt for pasta
Heat oil in pan
Zest 2 lemons & juice all three, add both to small bowl
Add 5 cloves of minced garlic to pan and turn off heat as you saute.
Add red pepper flakes
Stir in the lemon zest and juice
Add wine and stir
Add vegan butter and stir well
Add pasta to boiling water and cook as dente (2 minutes shorter than usual)
Toast pine nuts till golden in small sauce pan — stir and watch so not to burn
Add parmesan to sauce and stir well
Drain pasta and add to sauce pot and stir
Add extra pasta water and stir, add more cheese to thicken
Add toasted pine nuts!

MANGIA MANGIA!!!!

Enjoy this fresh beautiful dish!