Doesn’t look like it above, but the noodles started out red! These noodles are an amazing disguise to “normal” pasta noddles and packed with 11 grams of protein! Tastes just like any other pasta I grew up eating!
Perfect for those of us who lack eating protein during the day or would like their children to eat more protein and nutrients. The sauce is the star here. It features 3 ingredients: garlic, olive oil, and a pinch of lemon juice. The pitted olives adds the salt for us!
I added in arugula, broccoli to the sauce just for a quick saute and bright green color!
Easy, quick, fun, hearty, nutritious, and delicious!
Eat healthy your next week night dinner! You can find lentil pasta in the organic isles at your grocery store!
Lentil Pasta
Ingredients
- 1 box Lentil pasta
- 1/2 tablespoon garlic, mined
- 4 tablespoons olive oil
- Dash of salt
- 1 teaspoon fresh squeezed lemon juice
- 1 cup arugula
- 1/2 broccoli, chopped
- Pitted olives
- Parmesan cheese (optional topping)
Directions
- Cooke pasta according to directions. See notes*
- Strain and proceed to step number 3.
- In a large pan, saute oil and garlic over medium heat until garlic is fragrant, about 30 seconds. Remove from heat, add lemon juice, arugula, and broccoli. Allow to heat while stirring until arugula is wilted.
- Add pasta and olives, stir to coat.
- Serve in a bowl with grated Parmesan.
*I keep my pasta at a boil and add olive oil to the water, stirring occasionally to help the noodles not stick.
**Add in chicken for an extra protein packed dish!
