Lentil Pasta with Summer Vegetables
Red lentil pasta is tossed with zucchini, snap peas, tomatoes, spinach, lemon, and basil for a colorful high-protein summer dinner.
By Moow Editorial ·
- Keep the vegetables crisp-tender for contrast.
- Drain lentil pasta promptly because it softens quickly.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings
- Prep time: 18 minutes
- Cook time: 18 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 servings.
- Calories: 350 kcal
- Protein: 20 g
- Carbohydrates: 59 g
- Fat: 6 g
- Fiber: 9 g
- Sodium: 55 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 10 ounces (284 g) dry red lentil pasta
- 2 medium zucchini (400 g), cut into half-moons
- 2 cups (240 g) snap peas
- 3 cups (450 g) cherry tomatoes, halved
- 4 packed cups (120 g) baby spinach
- 1/4 cup (60 g) lemon juice
- 1 packed cup (40 g) basil leaves
- 1 tablespoon (14 g) olive oil
- 12 cups (2,880 g) water for boiling
- 1/2 teaspoon (1 g) black pepper
Directions
1. Bring the water to a boil and cook the lentil pasta according to package directions until just tender; drain well.
2. Meanwhile, heat the oil in a wide skillet and cook the zucchini and snap peas until crisp-tender, 4 to 5 minutes.
3. Add the tomatoes and spinach and cook just until the spinach wilts.
4. Fold in the pasta, lemon juice, basil, and black pepper and divide among four servings.
Sources
Red lentil pasta ingredients and cross-contact vary by brand. Refrigerate the cooked pasta and vegetables within 2 hours and reheat until steaming.