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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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