Tuesday Pasta comes this time with a new try-out – red lentil penne. I couldn’t resist their lovely red-orangish color in their lovely package at the store, so I grabbed one of those and gave it a chance. It’s a different experience than regular whole-wheat pasta, but totally worth a try!
Red lentil pasta with cheese and spinach
Servings: 4
Calories: 500kcal
Ingredients
- 250 g red lentil pasta
- 200 g spinach
- 300 g cow milk cheese I used President's 'telemea de vaca'
- 150 g low fat sour-cream 10% fat
- 2 garlic cloves
- salt and pepper to taste
Instructions
- Boil the pasta according to the package instructions.
- Grate the cheese and mix with the sour cream.
- Add the spinach to a medium pan with the finely sliced (not crushed/ minced) garlic cloves and cook for 1 minute, then add the lid for another 2-3 minutes until the spinach is wilted.
- Drain the pasta and mix with the spinach, the sour-cream cheese mix. Season with salt and pepper.
- Serve while hot.
