Quick Pasta with Lentils
Prep Time: 15 Minutes
Total Time: 30 Minutes
Servings: 4
Everyone needs a quick and tasty pasta dish up their sleeves, such as this one. Feel free to use other greens such as Swiss chard or spinach instead of the kale, or Goat's cheese instead of the Feta.
Ingredients
Directions
Nutrition
Ingredients
2 cups (500 mL) halved cherry tomatoes
1 cup (250 mL) cooked green lentils
1 bunch kale, stems removed, leaves torn
1 lb (500 g) pasta (rotini, penne, gemelli, etc)
1 cup (250 mL) reserved pasta water
1/2 cup (125 mL) chopped fresh basil, plus more for garnish
Directions
- In a large skillet over medium-high heat, warm oil and cook onion for a few minutes until translucent. Stir in ham and garlic and cook for another 1-2 minutes, until garlic sizzles. Add tomatoes and sauté for a few minutes until the juices are released. Add lentils, kale, and red pepper flakes. Cook, stirring occasionally until the kale is tender.
- Meanwhile, bring a very large pot of salted water to a boil and cook pasta according to package directions. Drain, reserving 1 cup (250 mL) pasta water.
- Stir pasta water into the skillet with lentils, along with lemon zest and juice, basil, and Feta. Season to taste with salt and pepper.
- Divide pasta into bowls and spoon the sauce over top. Garnish with basil leaves, crumbled Feta, and a drizzle of olive oil.
Nutritional Information
- Serving Size: 2 cups (500 mL)
- Per serving:
- Calories 810
- Total Fat 23 g
- Saturated Fat 7 g
- Cholesterol 45 mg
- Carbohydrates 103 g
- Dietary Fibre 6 g
- Sugar 8 g
- Protein 41 g
- Sodium 1120 mg
- Potassium 885 mg
- Folate 357 mcg
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