Red Lentil Pasta with Spinach and Cherry Tomatoes
A delicious, protein-rich red lentil pasta tossed with fresh spinach and cherry tomatoes, offering a quick, low-calorie meal that's perfect for busy weeknights.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
31g protein
62g carbs
9g fat
Ingredients
For 4 servings
- 400 g red lentil pasta
- 200 g spinach
- 250 g cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic
- 2 tbsp lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Bring a pot of salted water to a boil and cook the red lentil pasta according to package instructions, about 7-9 minutes.
- 2
Meanwhile, heat olive oil in a large pan over medium heat.
- 3
Mince the garlic cloves and add them to the pan, sautéing for 1-2 minutes until fragrant.
- 4
Halve the cherry tomatoes and add them to the pan, cooking for another 3 minutes until they start to soften.
- 5
Add the spinach to the pan, stirring gently until wilted, about 2 minutes.
- 6
Once the pasta is cooked, drain it and add it to the pan with the vegetables.
- 7
Stir in lemon juice, and season with salt and black pepper to taste.
- 8
Toss everything together to combine, then serve immediately.
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