Créé avec l’IA
Italian Lentil & Tomato Pasta
35 min 349 kcal par portion Facile
Ingrédients
4 Portions
- whole wheat penne pasta250 g
- cooked brown lentils200 g
- canned chopped tomatoes400 g
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- olive oil1 tbsp (about 15ml)
- dried oregano1 tsp (about 1g)
- dried basil1 tsp (about 1g)
- chili flakes1 tsp (about 2g)
- vegetable broth500 ml
- fresh spinach50 g
- saltto taste
- black pepperto taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, finely chop the onion and mince the garlic cloves.
- 3
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- 4
Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
- 5
Stir in the dried oregano, dried basil, and chili flakes. Cook for 30 seconds to release their flavors.
- 6
Add the canned chopped tomatoes and vegetable broth to the pan. Stir well and bring to a gentle simmer.
- 7
Add the cooked brown lentils to the tomato mixture. Season with salt and black pepper to taste. Simmer for 10-12 minutes, allowing the sauce to thicken slightly.
- 8
Add the fresh spinach and cook for 2-3 minutes until wilted.
