Description
This High Protein Lemon Pasta with Peas, Fennel, Toasted Hazelnuts and just a splash of white wine is a nutritious entree that is ready in 20 minutes. Made with red lentil penne, it packs 16 grams of protein per serving and a whole lot of flavor!
Ingredients
Scale
- 1 8 oz pack Explore Cuisine Organic Red Lentil Penne
- 1 tbsp extra virgin olive oil
- 1 fennel bulb, diced small (about 1 1/2 cups diced)
- 1/2 tsp salt
- 1 1/2 cups frozen peas, rinsed in cold water and drained
- 1/3 cup white wine
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp oregano
- 1/8 tsp ground black pepper
- 1/4 cup toasted hazelnuts, chopped
- 1/4 cup chopped fresh parsley
- The zest of one lemon
Instructions
- Cook the red lentil pasta following the package instructions and drain well
- Heat the olive oil in a large deep skillet. Add the fennel and salt and cook over medium high heat for about 7 minutes or until it starts to caramelize
- Add the peas, white wine, lemon, oregano and pepper and cook for 5 minutes. Add the pasta and toss well. Top with hazelnuts, parsley and lemon zest right before serving
- Prep Time: 5
- Cook Time: 12
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 327
- Sugar: 5.5
- Sodium: 673
- Fat: 8.3
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 8.4
- Protein: 16
- Cholesterol: 0