Broccoli lentil pasta
Change up the broccoli with a bunch of rapini or 3 cups (750 mL) of frozen peas will do the trick too.
This recipe has been adapted to include Health Canada’s safe recipe style guide.
501 cal
Serves 4
Prep time
0h 10m
Cook time
0h 10m
Total time
0h 20m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. Gently rinse broccoli, onion, red bell pepper and garlic cloves under cool running water before preparing these ingredients. -
Step 2
In a large pot of water, cook pasta for 5 minutes. Add broccoli and cook for 3 minutes or until pasta is tender but firm. Drain well and keep warm. -
Step 3
Meanwhile, heat oil over medium heat and cook onion, pepper, garlic, Italian seasoning and hot pepper flakes for about 5 minutes or until softened. Add broth and lentils; bring to a simmer. -
Step 4
Toss sauce with pasta to coat and serve. -
Step 5
Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.
Nutritional information
Per serving (1 of 4)
- Calories
- 501
- Protein
- 25 g
- Sodium
- 286 mg
- Potassium
- 842 mg
- Total fat
- 5 g
- Saturated fat
- 1 g
- Cholesterol
- 0 mg
- Carbohydrates
- 99 g
- Fibre
- 14 g
- Sugars
- 8 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.
