Spaghetti with lentils, greens and ricotta
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Time to make:
$4.40 per serve
(at time of publication)
Full ingredients list:
250g wholemeal spaghetti
2 bunches asparagus, trimmed, thinly sliced
150g sugar snap peas, trimmed, sliced
150g green beans, trimmed, thinly sliced
1 tablespoon olive oil
1 leek, white part only, thinly sliced
2 garlic cloves, crushed
2 teaspoons lemon zest
400g can no-added-salt lentils, rinsed, drained
1/3 cup (80ml) reduced-salt vegetable stock
1 cup baby rocket
1/4 cup (60g) reduced-fat ricotta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Cook the pasta according to packet instructions, or until al dente. Add asparagus, sugar snaps and green beans for last 2 minutes of cooking time. Drain.
Step 2Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Cook the leek, stirring, for 5 minutes, or until softened. Add crushed garlic and lemon zest; cook, stirring, for 1 minute or until fragrant. Add lentils and stock; bring to the boil, then reduce heat to low and simmer until stock is reduced by half.
Step 3Add the lentil mixture and baby rocket to the pasta and vegies; toss to combine. Season well with freshly ground cracked black pepper, and serve topped with ricotta.
About this recipe
First published: October 2016