Cherry Tomato, Spinach and Lemon Pasta

Informations supplémentaires

35 min. | 703 kcal | easy | Vegetarian, Family | Printable version

1. Cook the lentils Bring a small pot of water to a boil. Cook the lentils for 6-8 minutes. Drain and pat dry. Fill the bottom of a small pan with oil and heat over medium-high heat. Fry the lentils in the oil for 3-4 minutes until colored. Remove from the pan and place on a paper towel. Add salt and pepper.

2. Setup Bring a pot of salted water to a boil. Cut the tomatoes in half. It's possible the keep some tomatoes for service. Thinly slice the onion and spinach. Zest the lemon. Chop the garlic and parsley.

3. Cook the pasta Cook the pasta 8-10 minutes until tender. Keep 1/4 ^2P | 1/3 ^3P cup of the cooking water then drain.

4. Cook the vegetables Heat a drizzle of oil with 2 tbsp. of butter in a skillet over medium heat. Cook the onion 3-4 minutes. Add salt. Add the spinach and cook for 1 minute. Add the capers and garlic and cook for 1 minute.

5. Add the pasta Add the pasta, cooking water, tomatoes, lemon zest, juice of half a lemon and 1 tbsp. of butter. Mix and cook 1-2 minutes. Add salt and pepper.

6. Plate your dish Add the parsley and mix. Serve and garnish with the crumbled feta and crispy lentils. Add a drizzle of oil to taste. Bon appétit!

180gSpaghetti

0.5unitRed Onion(s)

1unitCherry Tomatoes

0.5unitCapers

1unitGarlic Clove(s)

0.5unitFresh Italian Parsley

0.5unitLemon

40gFeta Cheese

50gGreen Lentils

40gBaby Spinach

What you need pans, pots, strainer, tongs, slotted spoon

703 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 96g

32%

fat 25g

38%

cholesterol 69mg

23%

fiber 8g

32%

protein 25g

saturated 15g

75%

sodium 362mg

15%

sugar 8g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg