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Pasta With Roasted Vegetables Lentils


lentils add protein to this vibrant vegetarian pasta

The ingredient of Pasta With Roasted Vegetables Lentils

  • 2 x 250g punnets cherry tomatoes halved
  • 1 large red capsicum quartered deseeded
  • 1 red onion quartered lengthways
  • olive oil spray to grease
  • 400g penne rigate
  • 1 tablespoon extra virgin olive oil
  • 1 x 400g can brown lentils rinsed drained
  • 1 tablespoon balsamic vinegar
  • 80g baby spinach leaves
  • 100g reduced fat feta crumbled
  • freshly ground black pepper

The Instruction of pasta with roasted vegetables lentils

  • preheat oven to 180c line 2 baking trays with baking paper place tomato capsicum and onion in a single layer on trays lightly spray onion with oil
  • bake in oven for 35 minutes or until tender remove capsicum from oven and transfer to a heatproof bowl return tomato and onion to oven and cook for a further 5 minutes set capsicum aside for 5 minutes to cool thickly slice
  • meanwhile cook pasta in a saucepan of boiling water following packet directions or until al dente drain return to pan drizzle with oil and toss to coat
  • add roasted vegetables lentils vinegar and spinach to pasta toss to combine divide among bowls sprinkle with feta season with pepper to serve

Nutritions of Pasta With Roasted Vegetables Lentils

calories: 554 48 calories
calories: 11 grams fat
calories: 3 5 grams saturated fat
calories: 88 grams carbohydrates
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calories: n a
calories: 24 grams protein
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calories: nutritioninformation

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