Lentil Pasta Primavera with Spinach, Broccoli, and Goat Cheese

Lentil Pasta Primavera with Spinach, Broccoli, and Goat Cheese – fresh, hearty, and wholesome. This vibrant dish blends protein-rich lentil pasta with sautéed garlic, chili, broccoli, spinach, and cherry tomatoes, all tossed in a light pesto-stock sauce. Creamy goat cheese melts into the warm pasta, adding a rich, tangy finish to every bite. Perfect for a nutritious lunch or dinner, it’s a balanced and flavorful meal that’s both comforting and packed with veggies.

Ingredients:

8 oz (225g) lentil pasta
2 tbsp olive oil
2 cloves garlic, minced
1 red chili, finely chopped (adjust to taste)
2 cups broccoli florets
2 cups spinach leaves
1 cup cherry tomatoes, halved
1/3 cup pesto (optional)
1/4 cup vegetable or chicken stock
4 oz (115g) goat cheese or mozzarella
Salt and pepper, to taste
Parsley for garnish (optional)

Instructions:

Cook the Lentil Pasta:

– Bring a large pot of salted water to a boil. Add the lentil pasta and cook according to the package instructions until al dente. Drain and set aside.

Prepare the Vegetables:

– While the pasta is cooking, heat olive oil in a large skillet over medium heat.

– Add the minced garlic and chopped chili, sautéing until fragrant (about 1-2 minutes).

– Add the broccoli florets and sauté for 3-4 minutes until they begin to soften.

– Stir in the spinach and cherry tomatoes, cooking until the spinach wilts and the tomatoes soften slightly.

Combine and Cook:

– Stir in the pesto and stock, mixing well to coat the vegetables.

– Add the cooked lentil pasta to the skillet, tossing everything together to combine. Cook for another 2-3 minutes, allowing the pasta to absorb the flavors.