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Butter and Garlic Vegetable Pasta

35 min. | 703 kcal | easy |
Family, Vegetarian, Favorite
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1. Cook the lentils Bring a small pot of water to a boil. Cook the lentils for 6-7 minutes. Drain and pat dry. Fill the bottom of a small pan with oil and heat over medium-high heat. Fry the lentils in the oil for 3-4 minutes until colored. Remove from the pan and place on a paper towel. Add salt and pepper.
2. Setup Bring a pot of salted water to a boil. Cut the tomatoes in half. It's possible the keep some tomatoes for service. Thinly slice the onion and spinach. Zest the lemon. Chop the garlic and parsley.
3. Cook the pasta Cook the pasta 8-10 minutes until tender. Keep 1/4 cup of the cooking water then drain.
4. Cook the vegetables Heat a drizzle of oil with 2 tbsp. of butter in a skillet over medium heat. Cook the onion 3-4 minutes. Add salt. Add the spinach and cook for 1 minute. Add the capers and garlic and cook for 1 minute.
5. Add the pasta Add the pasta, cooking water, tomatoes, lemon zest, juice of half a lemon and 1 tbsp. of butter. Mix and cook 1-2 minutes. Add salt and pepper.
6. Plate your dish Add the parsley and mix. Serve and garnish with the feta and crispy lentils. Add a drizzle of oil to taste. Bon appétit!
180 g Spaghetti
0.5 unit Red Onion(s)
1 unit Cherry Tomatoes
0.5 unit Capers
1 unit Garlic Clove(s)
1 unit Fresh Italian Parsley
0.5 unit Lemon
40 g Feta Cheese
60 ml Du Puy Lentils
40 g Baby Spinach
What you need pans, pots, strainer, tongs, slotted spoon
703 kcal
% daily value
% daily value
carbohydrate 96g
fat 25g
cholesterol 69mg
fiber 8g
protein 25g
saturated 15g
sodium 362mg
sugar 8g
trans 1g