Summer Protein Pasta

Summer Protein Pasta

Usually I’m not a big fan of pastas because of the high gluten and wheat level in them, but on one of my trips to Whole Foods I ran across this super, amazing, delicious Tolerant Organic Red Lentil Rotini / Pasta and when I saw listed this one single ingredient – red lentils – I just had to have it. On my way home I already started to think about how am I going to use it and what can I do to make a delicious meal. Now, we all know that lentils are a great source of protein and dietary fiber, copper, phosphorus, and manganese. Additionally they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium, and vitamin B6. So yes, I was super excited to have an only lentil pasta.

As I say it in all my postings I do not fry, simmer, boil, or cook with heated oil. All my recipes are health oriented, I use oil only on cold dishes, or when the heat from cooked dishes cooled off for a bit.

For this recipe you will need a big pot and you can cook pasta by following directions from the box (usually you boil it for about 8-10 minutes). Add a pinch of salt to the boiling water. When it’s cooked, strain it, mix in 1 tbs of olive oil and set it aside. Olive oil helps to keep the rotinis from sticking together.

Cross out the ingredients as you go.

Ingredients

 

  • Mushrooms – 1 cup sliced
  • Celery – ½  cup chopped
  • Red bell pepper – ½  cup chopped
  • Sweet pea – ½ cup
  • Broccoli – 1 cup small florets
  • Tomato  – 1 cup chopped
  • Sundried tomato – ½ cup sliced
  • Salt – 1 Tbsp, or by taste
  • Pepper – 1 Tbsp (fresh crushed)
  • Oregano – 1 Tbsp dried, or fresh
  • Sage – 1 Tbsp dried, or fresh
  • One handful of spinach big chunky leaves

Directions

  1. In a skillet (i like to use cast iron for flavor and some extra iron) add a tiny bit of water and cook all these ingredients except for spinach about 3-5 minutes on high until the water evaporates
  2. When cooked turn off the heat add spinach to get a tiny hint of steam and set it aside to cool down.
  3. Mix in 2 Tbsp Olive Oil and juice from 1/2 lemon.
  4. On a cutting board chop 1-2 scallions, fresh basil 3-4 leaves thin sliced and fresh mint 4-5 leaves thin sliced.
  5. Slowly blend in the pasta, scallions and the herbs.

You can always adjust the seasonings to your taste and use some fresh cherry tomatoes to garnish the plate.

If you have left overs you can eat it cold also.

Yummy :-)

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