Quick one pan high protein pasta

Ingredients

• 200 grams Red Lentil Pasta (dry, uncooked)
• 2 tablespoons Olive Oil (extra‑virgin)
• 2 cloves Garlic (minced)
• 200 grams Cherry Tomatoes (halved)
• 100 grams Spinach (fresh)
• 2 tablespoons Nutritional Yeast (for cheesy flavor)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Red Pepper Flakes (optional, for heat)

Instructions

1. Cook Lentil Pasta

   Bring a large pot of salted water to a rolling boil. Add the red lentil pasta and cook 8‑10 minutes, stirring occasionally, until al dente. Drain in a colander, reserving ½ cup of the pasta cooking water.

   Time: PT12M

2. Sauté Garlic and Tomatoes

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant, being careful not to brown. Add the halved cherry tomatoes, season with salt and pepper, and cook 5 minutes until softened.

   Time: PT6M

3. Wilt Spinach and Finish Sauce

   Add the fresh spinach to the skillet and stir until wilted, about 2 minutes. Stir in nutritional yeast, lemon juice, and the reserved pasta water, creating a silky sauce. Toss the cooked pasta into the skillet, mixing until every strand is coated.

   Time: PT4M

4. Plate and Garnish

   Divide the pasta between two plates, drizzle a little extra olive oil, and sprinkle optional red‑pepper flakes. Serve immediately, optionally garnished with fresh basil or parsley.

   Time: PT3M

Nutrition Facts

Calories

560

Protein

37 g

Carbohydrates

70 g

Fat

12 g

Fiber

12 g