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Pasta, Lentils, Spinach, with a Lemony Twist

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Whole wheat pasta salad with lentils
Whole wheat pasta salad with lentils
Ugaffar

Lentil & Spinach Pasta with a Lemony Twist

Quick and healthy, one-dish, vegetarian meal. High in protein and fiber.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: 30-minute-meals, Mediterranean, vegetarian, vegetarian-dishes
Calories: 513
Ingredients Method Notes

Ingredients
  

  • 1-1/2 cups Whole Wheat Pene
  • 1-1/2 tbsp Extra Virgin Olive Oil divided
  • 3 cloves Garlic minced
  • 6 cups Baby Spinach fresh, organic (if possible)
  • 1 cup Lentils cooked or canned, low sodium
  • 1/4 cup Lemon Juice fresh
  • 3 tbsp Nutritional Yeast
  • Salt and Pepper to taste

Method
 

  1. Cook the pasta according to the package directions.
  2. Meanwhile, warm 1/4 of the oil in a large pan. Add the garlic and sauté for one to two minutes, then add the spinach and cook for three to five minutes, or until wilted.
  3. Add the pasta and lentils to the pan. Add the remaining oil, lemon juice, and nutritional yeast and stir to combine. Season with salt and pepper. Stir for a minute, then remove from heat. Enjoy!
    Serving size = one heaping cup
    Protein 26g, Carbs 78g, Fiber 20g

Notes

This amazing “meatless” meal will surely become one of your favorites.  The blend of flavors excites the palate with the lemon and nutritional yeast, which can have a “cheesey” taste.  Whole wheat pasta and lentils add protein and fiber to the dish and contribute to its health-promoting benefits.  
For non-vegetarians, eating two meat-free meals helps reduce saturated fat intake and also lowers your weekly grocery bill!
You can change this recipe by adding a variety of vegetables such as kale, Swiss chard, green onions, and more.
Make extra to have a hearty lunch or another meal through the week.  Refrigerate leftovers in an airtight container for up to 7 days.
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