Roasted tomato and lentil pasta with ricotta
(at time of publication)
- 2 x 250g punnets cherry tomatoes, halved
- spray oil
- 250g wholemeal or spelt pasta
- 1 tablespoon olive oil
- 1 leek, white part only, thinly sliced
- 2 cloves garlic, crushed
- 400g can no-added-salt lentils, rinsed, drained
- 120g baby spinach
- 2 teaspoons balsamic vinegar
- cracked black pepper
- ½ cup (120g) ricotta, crumbled, to serve
1 Preheat oven to 160°C. Line a large baking tray with baking paper. Place tomatoes cut-side up on prepared tray and lightly spray with oil. Roast for 8–10 minutes, or until just wilted.
2 Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions, or until al dente. Drain well.
3 Heat oil in a large non-stick frying pan over a medium heat. Gently fry leek for 5 minutes, or until softened. Add garlic and cook for 30 seconds, or until fragrant. Add drained lentils and baby spinach and cook, stirring, for 2 minutes, or until spinach is just wilted. Stir through balsamic vinegar.
4 Toss pasta with tomato and lentil mixture. Season with black pepper and serve topped with crumbled ricotta.
You can replace lentils with chickpeas or any type of canned beans, if you prefer.
To keep the cost down, use regular tomatoes, chopped, instead of cherry tomatoes.
Make it vegan: Use vegan parmesan, such as Angel Food, instead of ricotta.
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 4g
Dietary fibre 13g
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