Pesto Red Lentil Pasta with Spinach and Olives

Name: Pesto Red Lentil Pasta with Spinach and Olives
Total time: 17 min
Yield: 2 servings
Ingredients: 7 oz, dry red lentil pasta (196 g); 2 cups baby spinach (60 g); 1/2 cup cherry tomato, halved (74.5 g); 4 tbsp kalamata olives (56 g); 3 tbsp pesto sauce (42 g)

Red lentil pasta gets tossed with pesto, wilted spinach, cherry tomatoes, and salty Kalamata olives for a fast, satisfying dinner.

17 minServes 2dinner high-protein quick

534

Calories

32g

Protein

66g

Carbs

17g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 2

Cook

Method

1
Cook pasta as directed on package.
2
Drain and rinse pasta then return to pot and toss with pesto sauce and spinach.
3
Warm for 1-2 minutes over medium heat until spinach is wilted.
4
Toss with remaining ingredients and enjoy!

Renee's note

“Rinse the pasta briefly after draining, then toss it with the pesto right away so the sauce coats instead of clumping.”

Renee's tweak

Use a shallow serving bowl and keep the main item and vegetables visible without covering either one.

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