12.5 oz linguine (you could use a pound if you want to)

3 lemons, juiced

1 lemon, zest

5 tablespoons olive oil

1 tablespoon balsamic vinegar, preferably white

4 tablespoons nutritional yeast (nooch)

1.5 cups basil, loosely packed

1 to 3 teaspoons red pepper flakes (optional)

cook linguine per package directions, drain, and set aside
while the pasta is cooking, juice lemons into in a medium size bowl.
add zest, olive oil and vinegar. (If you can’t find lemon balsamic vinegar, add one more Tb. of olive oil instead)
once the pasta is finished and drained, mix hot pasta with lemon juice mixture.
add chopped basil, nutritional yeast, and stir
serve with red pepper flakes as garnish.

enjoy.