|Recipe from: eatmedelicious|
Summer Protein Pasta
“Now, we all know that lentils are a great source of protein and dietary fiber, copper, phosphorus, and manganese.”
- 16 ounces
Scallions - 2
Fresh basil 3-4 leaves
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
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
When cooked turn off the heat add spinach to get a tiny hint of steam and set it aside to cool down.
Mix in 2 Tbsp Olive Oil and juice from 1/2 lemon.
On a cutting board chop 1-2 scallions, fresh basil 3-4 leaves thin sliced and fresh mint 4-5
leaves thin sliced.
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 leftovers you can eat it cold also.
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