Olive Oil Pasta with Walnuts, Lentils, and Red Peppers
Ingredients
The pasta
-
3
oz
spaghetti
-
½
cup
spinach
-
⅓
cup
cooked lentils
The sauce
-
¼
cup
chopped walnuts
-
½
cup
medium heat salsa
-
1½
tbsp
extra virgin olive oil
-
2
tbsp
nutritional yeast
-
1
tbsp
ketchup
-
½
tsp
garlic powder
-
½
tsp
dried basil
-
¼
tsp
black pepper
-
½
tsp
kosher salt
-
pinch
red pepper flakes
-
¼
cup
chopped red pepper
Instructions
- Cook the spaghetti according to package directions.
- Toast the chopped walnuts in a dry pot over medium heat for a few minutes.
- Add the salsa and other sauce ingredients (except spinach) to the pot with the walnuts and heat for 7-8 minutes.
- Rinse the spinach in a colander.
- Once the pasta is cooked, drain it over the spinach in the colander, then return both to the pot.
- Pour the sauce over the pasta and spinach, stir well, and adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
18g
Total carbohydrates
40g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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