High Protein Veggie PastaMar 16, 2022
I love using legume pasta in place of regular pasta. Not only is it gluten-free (gluten can be problematic for a lot of people with unhappy guts), but it also contains more protein and prebiotics to feed your good gut bacteria. This is a great little recipe that can be whipped up in 15 or so minutes.
- 225g lentil pasta
- 1 1/2 cups zucchini
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups portobello mushrooms
- 32 kalamata olives
- 4 scallions
- 2 tablespoons olive oil
- Zest of 1 lemon
- 1 small bunch of parsley
- 1/4 teaspoon chilli flakes
- Salt to taste
- Sprinkle of cheese, to serve
- Cook pasta al dente. Let cool and set aside.
- Dice scallions and coarsely chop parsley for garnish. Set aside.
- Combine pasta and veggies in a large bowl.
- Add oil, lemon zest, and seasoning.
- Finish with parsley and scallion.
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