Weeknight pasta

Prep:10minCook:10min

Simple formula: boil pasta. Pressure cook lentils. Thaw a frozen green vegetable. Blend lentils and thawed veggie, season to taste. Toss it all together. I love the brightness of orange with the asparagus. Our family likes the food to be slightly more on the hot and acidic side, so start out with less pepper and lemon juice and then add more as you go.

Updated at: Thu, 17 Aug 2023 10:00:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories340.7 kcal (17%)

Total Fat12.5 g (18%)

Carbs41.1 g (16%)

Sugars2.1 g (2%)

Protein17.7 g (35%)

Sodium365.7 mg (18%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupDry Pasta

Grated parmesan cheese

to top

Fresh herbs

to top

For the sauce

½ cupLentils brown

or green

1 cupStock

1 packageFrozen asparagus

0.5juice from lemon

or to taste

¼ cupcooking wine

optional, substitute with water

0.5 TbspPoultry seasoning

1 tsppowdered orange peel

or zest a whole orange

3 TbspOlive oil

1 tspgarlic powder

1 Tbspblack pepper

Freshly cracked

¼ cupNutritional yeast

optional but recommended

salt

to taste

can beans

Optional, whatever you have in hand

Instructions

Step 1

In pressure cooker, cook lentils in stock (I set Ninja Foodi to 5 minutes on low). Alternatively, you could just open a can of whatever beans you have on hand.

Step 2

Cook then drain your chosen pasta according to instructions.

Step 3

If your bag of asparagus is steamable, throw it in the microwave for 5 minutes. If not, empty into a microwave safe bowl and then throw it in the microwave according to instructions.

Step 4

When asparagus and lentils are cooked, blend the rest of the sauce ingredients. Hold off on the salt until the sauce is blended. Taste and then add salt and lemon juice a little at a time.

Step 5

Mix pasta in sauce. Top with cheese and chopped herbs.