Red Lentil Sedanini with Pesto
Red Lentil Sedanini with Pesto is Vegan, Gluten free Lentil Pasta makes excellent hearty filling meal.
Servings: 4 Cups
Calories: 184kcal
Cost: $5
Ingredients
Ingredients
- 1 Packet Red Lentil Sedinini or any other pasta
- 2 teaspoons of Extra Virgin Olive Oil
- 3 cloves of crushed garlic
- 2 cups of heaped Baby Spinach
- 1 jar Marinated Artichoke hearts liquid drained
- 2 tablespoons of pesto sauce
- Salt crushed pepper and Italian Seasoning per taste.
Instructions
Directions:
- Prepare the Sedanini noodles per package directions. I always add 1 teaspoon salt and olive oil in boiling water .
- Drain the cooked noodles and rinse under cold water for a minute.
- While noodles are resting, add olive oil in the pot and warm it up. Once heated , add crushed garlic and let it sizzle for a minute or two until you sense the aroma.
- Add in the baby spinach and stir well. Leaves will wilt in couple minutes. Turn off the heat.
- Add drained Artichoke Hearts and Sedanini noodles. Add Pesto sauce, salt and Italian Seasoning blend. Grind or crush some fresh black pepper on top. Toss well but be gentle.
- Yummy colorful dinner is ready. Feel free to adjust the seasoning.
Nutrition
Serving: 1cup | Calories: 184kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 224mg | Fiber: 6g | Sugar: 1g