OK you are going to tell me… red lentils in a pasta sauce? Yep,, it's worth adding more in terms of taste, texture and nutrition! Each serving of this recipe contains 5 grams of additional protein. A must try for easy and nutritious comfort on your weeknights!
4-6 servings
Ingredients :
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500g spaghetti
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⅔ cups red lentils
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1 cup of water
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2 cups yellow tomatoes or cherry tomatoes
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1 cup reduced-fat ricotta
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2 cloves garlic
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½ cup extra virgin olive oil
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Zest of a lemon
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Juice of half a lemon
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3 tbsp kosher salt
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1 tbsp pepper
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1 cup pasta cooking water
Steps :
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Heat a large pot and bring the water to a boil.
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Heat a large skillet and add the lentils, tomatoes, garlic and water. Cook for about 15 minutes until the lentils are tender and the tomatoes are softened. Mix well and break up the tomatoes with a wooden spoon.
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Meanwhile, cook your pasta until Al Dente - don't forget to salt your water. Reserve at least a cup of cooking water.
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While the pasta cooks, mix the sauce with a hand blender until smooth. You can also mix with a blender. Add at least ½ cup pasta water if the consistency is too thick.
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Add the pasta to the sauce and mix well.
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Serve in large pasta bowls and top with more sauce, grated parmesan, a drizzle of olive oil and fresh basil. SO good.