You may have noticed red lentil pasta popping up at your local grocery store or supermarket. It's a fiber-rich option that's lower in calories than traditional pasta. Because it's made from red lentils, it has seven times the amount of protein than flour-based pasta, includes up to 30 percent of your recommended daily amount of folate, and is loaded with 20 percent of your daily recommended amount of thiamine as well. Try it with your favorite vegetables, spices, and nuts for a satisfying weeknight dinner.
- 8 oz red lentil pasta, cooked to package instructions, (reserve some cooking liquid)
- 2 tbsp olive oil
- pinch of red pepper flakes
- 1 pint cherry or grape tomatoes
- 4 cups roughly chopped broccoli rabe
- 2 cloves garlic, thinly sliced
- 1/2 tsp salt
- freshly ground pepper
- 1/2 cup toasted chopped pecans
1. In a large sauté pan, heat the olive oil, stir in the pepper flakes and grape tomatoes and cook on medium to high heat until the tomatoes start to soften.
2. Add the broccoli rabe, garlic, salt, and pepper and continue cooking, stirring occasionally until the broccoli rabe starts to brown in spots and soften a bit.
3. Toss in the pasta with a little of the cooking liquid. Mix gently and cook together for another minute.
4. Serve topped with the chopped pecans.
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This recipe was recently featured in Is It Time to End the War on Pasta?.