Spaghetti with Sautéed Vegetables
11
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Lentil spaghetti adds filling fiber and protein, but you can use whatever pasta you have on hand.
Ingredients
Uncooked yellow lentil pasta
8¾ cup(s), spaghetti variety
Cherry tomatoes
12 oz, halved
Shiitake mushroom
2 cup(s), sliced, thinly sliced
Shallot
4 item(s), thinly sliced
Garlic clove
3 clove(s), finely chopped
Kale
1 bunch(es), stemmed and chopped
Extra virgin olive oil
3 Tbsp
Fresh basil
10 leaf/leaves, thinly sliced
Grated Parmesan cheese
2 Tbsp
Instructions
1
In large pot of salted boiling water, cook pasta according to package directions.
2
Meanwhile, in another large pot, heat oil over medium-high. Add garlic and shallots and cook until slightly golden. Add mushrooms and cook until tender, about 5 minutes. Add tomatoes and kale and continue to cook until kale begins to soften. Reduce heat to medium.
3
When pasta is done cooking, reserve 1 cup of pasta cooking water and drain pasta.
4
Stir reserved pasta cooking water into vegetables. Add pasta and toss to combine. Top with basil and cheese before serving.
5
Serving size: about 1 cup
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