If you don’t know what to make for dinner tonight, make this.
For the lentil pasta alone. Have you tried lentil pasta? It’s a great way to switch things up while also getting a huge dose of protein and a serving of vegetables. It also makes a simple dish—like this pasta with broccoli—feel special and exciting. Using olive oil and garlic instead of a sauce gives a fresh and light touch. And I add peas to highlight the spring season that’s (supposed to be) here in St. Louis, even if lately the weather has proved differently.
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Ingredients:
- 1 12-ounce box lentil pasta
- 3–4 cups frozen broccoli florets
- 1 cup frozen peas
- 5 large cloves of garlic, peeled and finely chopped/minced
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- ¼ cup Parmesan or more, if desired
Instructions:
- Prepare lentil pasta according to the box directions. Drain and rinse the pasta, then set aside.
- Place frozen broccoli florets and frozen peas in a pot of boiling water for about 5 minutes, or until broccoli becomes tender. Drain.
- In a large skillet over medium heat, cook the garlic in the oil and butter for about 4 minutes, until golden brown. Stir in the garlic powder and onion powder and cook for about 1 minute. Add the broccoli and peas and stir. Add in the pasta. Add salt and pepper to taste.
- Before serving, stir in Parmesan.
- Refrigerate any leftovers, and reheat with a bit more olive oil before serving.
Yield: 4–5 servings
