RecipesItalian
Red Lentil Pasta Primavera
Protein-and-fibre-rich red lentil pasta tossed with spring vegetables in a light lemon-garlic sauce.
Ingredients
- 250g red lentil pasta
- 1 courgette, diced
- 1 cup peas
- 1 cup asparagus, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- Zest & juice of 1 lemon
- Salt & pepper
- Parmesan to serve
Method
- 1
Cook the lentil pasta per the packet, then drain, saving a little water.
- 2
Sauté the garlic, courgette, asparagus and peas in olive oil until tender.
- 3
Toss in the pasta with lemon zest, juice and a splash of pasta water.
- 4
Season and finish with parmesan.
Swaps & variations
- Chickpea or edamame pasta
- Add grilled chicken or prawns
- Stir in rocket
Storing & freezing
Fridge up to 3 days.
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