Quick Pasta with Lentils – Lentils.org

Quick Pasta with Lentils

  By lentilsorg      ,

August 1, 2017

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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.

  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 4
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Directions

  1. 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.
  2. 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.
  3. Stir pasta water into the skillet with lentils, along with lemon zest and juice, basil, and Feta. Season to taste with salt and pepper.
  4. Divide pasta into bowls and spoon the sauce over top. Garnish with basil leaves, crumbled Feta, and a drizzle of olive oil.

Ingredients

2 Tbsp (30 mL) canola oil

1 onion, diced

6 oz (170 g) ham, chopped

3 garlic cloves, minced

2 cups (500 mL) halved cherry tomatoes

1 cup (250 mL) cooked green lentils

1 bunch kale, stems removed, leaves torn

pinch, red pepper flakes

1 lb (500 g) pasta (rotini, penne, gemelli, etc)

1 cup (250 mL) reserved pasta water

1 lemon, zest and juice

1/2 cup (125 mL) chopped fresh basil, plus more for garnish

1/2 lb (250 g) Feta cheese, crumbled, plus more for garnish

extra virgin olive oil, for drizzling

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories810
Sodium1120 mg
Potassium885 mg
Protein41 g
Cholesterol45 mg
Sugar8 g
Total Fat23 g
Saturated Fat7 g
Total Carbohydrates103 g
Dietary Fiber6 g