Roasted Vegetable Lentil Pasta
A protein-rich lentil pasta with roasted vegetables as a nutrient-dense addition.
- 30 minutes
- 2 servings
- Main course
- gluten-free
- vegan
- vegetarian
- microbiome-friendly
- vitamin-c-reich
- vitamin-k-reich
- vitaminreich
Ingredients
- 200 g Lentil Pasta (Dry)
- 200 g Zucchini (Diced)
- 150 g Bell Pepper (Sliced)
- 100 g Onion (Chopped)
- 30 g Pumpkin Seeds (Chopped)
- 5 g Olive Oil (For sautéing)
- 30 g Parsley (Fresh, chopped)
Instructions
- Cook pasta according to package instructions and drain.
- Sauté vegetables in a pan with olive oil until soft.
- Combine pasta with the sautéed vegetables and pumpkin seeds.
- Sprinkle with fresh parsley and serve.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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