Pasta di Lenticchie

Pasta di Lenticchie is a delightful low-carb Italian pasta dish made with lentil flour, offering a rich source of protein and fiber. This dish is perfect for those seeking a healthy yet satisfying meal, infused with vibrant Mediterranean flavors.

Ingredients

• Lentil flour - 150 grams
• Egg - 1 large
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Parmesan cheese - 30 grams, grated
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Basil leaves - a handful, fresh

Steps

1. In a mixing bowl, combine lentil flour and salt, then create a well in the center.
2. Add the egg and olive oil to the well, and mix until a dough forms. Knead the dough for about 5 minutes until smooth.
3. Wrap the dough in cling film and let it rest for 10 minutes.
4. Roll out the dough on a floured surface until it's about 2-3 mm thick, then cut it into your desired pasta shape (e.g., tagliatelle or fettuccine).
5. In a large pan, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
6. Add the cherry tomatoes and cook for 5 minutes until they start to soften.
7. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with black pepper.
8. Bring a pot of salted water to a boil and cook the lentil pasta for about 3-5 minutes until al dente.
9. Drain the pasta and add it directly to the pan with the tomato and spinach mixture. Toss to combine.
10. Serve with grated Parmesan cheese and fresh basil leaves on top.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, supporting muscle health and digestive function.
• Rich in vitamins and minerals from spinach and tomatoes, promoting overall health.

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