Red Lentil Pasta with Sundried Tomato Pesto
30 minute weeknight meal; this Red Lentil Pasta with Sundried Tomato Pesto is addictive and yet so easy to make! Vegan and Gluten-free; this recipe is perfect for kids and adults alike.
Servings: 4
Calories: 315kcal
Ingredients
For the Pesto
- ½ cup Sun-dried Tomatoes (drained)
- 1 cup Basil (packed)
- 2 tablespoon Pine Nuts
- 2 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper Powder
- ¼ teaspoon Red Chili Flakes
For the Pasta
- 2 cups Barilla Red Lentil Pasta
- 2-3 cloves Garlic (minced)
- ½ medium Onion (diced)
- ½ medium Pepper (diced)
- ¼ cup Sun-Dried Tomatoes
- 1 cup Spinach (chopped)
- 6-7 Black Olives (sliced)
- ½ teaspoon Dried Oregano
- 1½ tablespoon Salt
- 1 tablespoon Extra Virgin Olive Oil
Instructions
- To make the pesto, blend together all the ingredients under 'pesto' except olive oil in a high powerful blender.
- Once the texture is coarse, add the olive oil and blend till smooth. Use some water if required.
- Transfer the pesto to a jar and let it rest.
- Boil the Barilla Red Lentil Pasta in boiling water for 7-8 minutes. Remove and drain. Set aside.
- In a pan add 1 tablespoon of extra virgin olive oil. Once hot, add garlic.
- Sauté till fragrant and add onions and peppers.
- Let them cook for a couple of minutes and add the spinach leaves.
- Cook till the leaves wilt and add the cooked pasta.
- Add olives and sun-dried tomatoes.
- Season with salt and dried oregano. Mix well and turn down the flame.
- Toss the pasta in prepared pesto and serve.
Notes
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Calories: 315kcal | Carbohydrates: 38g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 2889mg | Potassium: 927mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1374IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 3mg