Red Lentil Spaghetti with Swiss Chard, Lemon & Parmigiano Cheese
Red Lentil Spaghetti with Swiss Chard, Lemon & Parmigiano Cheese
25 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Lemon
- Long
- No Meat
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla Red Lentil Spaghetti pasta.
Ingredients
Serves 4
1 | Box Barilla® Red Lentil Spaghetti |
4 | Tablespoons extra virgin olive oil |
2 | Bunches Swiss chard, only leaves |
1 | Clove garlic, whole |
1 | Lemon, zests and juice separate |
½ | Cup Parmigiano-Reggiano cheese, grated |
To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring two pots of water to boil then add salt. In one pot boil the greens for five minutes, drain, squeeze out the excess water and roughly chop.
Step 2
In a skillet sauté garlic with olive oil, add chopped greens, cook for two minutes.
Step 3
Stir in lemon juice and zests, reduce to half.
Step 4
Cook pasta according to package directions, drain and toss with veggies, stir in Parmigiano before serving.
Red Lentil Spaghetti Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Spaghetti made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Spaghetti
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta