Lentil and vege penne

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serving you all of your 5-a-day plus some, this tasty pasta recipe is a quick and nutritious vegetarian meal for one.

Serves: 1

Time to make: 20 mins

Ingredients

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½ cup penne
2 teaspoons olive oil
1 carrot, chopped
1 clove garlic, finely chopped
1 spring onion, finely chopped
½ cup broccoli florets
1 cup chopped spinach
½ x 400g can lentils in spring water, rinsed and drained
½ cup passata or tomato purée
1 teaspoon chilli flakes
2 tablespoons grated parmesan
black pepper

Instructions

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1 In a large pot of boiling water, cook pasta according to packet instructions.

2 Meanwhile, in a frying pan, heat half of the oil over medium-high. Add carrot, garlic, spring onion and broccoli and cook, stirring, for 3-4 minutes.

3 Add spinach, lentils, passata and chilli flakes. Add ½ cup water. Simmer, stirring, for 5 minutes, until liquid is absorbed. Add pasta to pan along with a little of the pasta water. Stir to combine.

4 Serve garnished with parmesan and black pepper then drizzled with remaining olive oil.

Variations

Make it gluten free: Use gluten-free penne and check passata or tomato purée are gluten free.

Nutrition Info (per serve)

Calories 512 cal

Kilojoules 2140 kJ

Protein 23 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 65 g

Sugar 18 g

Dietary fibre 18 g

Sodium 740 mg

Calcium 280 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.