Feta and Tomato Lentil Pasta {Vegetarian, High Protein}
A flavorful and protein-packed vegetarian pasta dish combining lentils, cherry tomatoes, feta, and spinach for a wholesome meal.
Ingredients
Canned and cooked ingredients
- 2 cans 15-ounce cans of lentils (drained and rinsed)
- 14.5 ounces Barilla Protein Plus noodles (cellentani)
- 2 pints cherry tomatoes
- 6-8 ounces feta cheese
- 6 cloves garlic cloves (peeled and smashed)
- 3 cups spinach
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C). Add tomatoes, garlic, feta, olive oil, salt, and pepper to a baking dish; bake for 30-40 minutes.
- Cook pasta in salted boiling water for 8-10 minutes; drain, reserving 1/2 cup pasta water.
- When baking is done, stir tomatoes, feta, and garlic. Mix with cooked pasta, add spinach and reserved pasta water, then toss gently.
- Serve immediately, garnished as desired. Store leftovers in fridge up to 5 days.
Notes
You can adjust the feta and tomato quantities to taste.