Step 1

Cook the pasta in salted water according to package directions. When the pasta is al dente, drain in a colander.

Step 2

Preheat a large saute pan or pot over medium to medium-low heat and add the oil. When hot, add the onion and cook for about 5 minutes, until softened. Reduce the heat if needed so the onion doesn't brown.

Step 3

Add the garlic and tomatoes and cook for another 3 to 4 minutes or until the tomatoes are juicy and softened. Add black pepper and ½ teaspoon fine sea salt.

Step 4

Add the balsamic vinegar and simmer for 4 to 5 minutes or until slightly reduced. Add the cooked pasta and spinach to the pan (plus any cooked protein, if using).

Step 5

Add juice from half of the lemon, if desired. Taste and season with additional salt and pepper. Remove from heat once the spinach is wilted, about 1 to 2 minutes. Top with vegan parmesan or other cheese. Serve warm with lemon wedges on the side.