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Lentil Pasta with Pesto and Tomatoes

You are going to LOVE this one …. because it has just 3 main ingredients!

It’s packed with fiber and plant-based protein and is meal-prep friendly (just double or triple it).

If you haven’t tried bean-based pasta, now is the time! They’re more filling than regular pasta and help keep you feeling fuller longer.

NOTE: Chickpea-based pasta will work, too.

Lentil Pasta with Pesto & Tomatoes (Serves 4)

Calories: 333

Protein: 14 Gms.

Carbs: 245 Gms.

Fat: 20.75 Gms.

Sodium: 51.75 Mgs.

What You Need:

● 4 oz (115 g) dry lentil pasta ● 1 Tbsp olive oil ● 2 cups (350 grams) cherry tomatoes ● Salt & pepper to taste ● 3 Tbsp your favorite prepared pesto ● Optional: Feta or goat cheese for topping

Cook the pasta in boiling water according to package directions.

While it cooks, heat the olive oil in a nonstick skillet over medium heat. Add the tomatoes, and cook until soft, seasoning with salt and pepper. When the pasta is done, add it and the pesto to the skillet and toss until well coated.

Top with optional cheese and serve. I hope that you get a chance to give this recipe a try this week.

Remember that I’m only a call or email away to assist you in all things fitness. And if you are not yet one of my prized clients then call or email me now to set up your first workout – I’d love to help you achieve your best body ever!


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