A protein-rich main course, the Mediterranean legume pasta, colorful and tasty, loved by the whole family.
An excellent alternative to legumes is legume pasta, quick, protein-rich, and good, even if I often hear that people don’t like it or that it doesn’t hold the cooking.
A good sauce is all you need to bring a perfect main dish to the table.
Legume pasta (in this case lentil) contains a whopping 26% of proteins in 100 g, but it is also rich in zinc, phosphorus, iron, minerals, and naturally fibers.
As you know, I love lentils, and on the blog, you will find hundreds of recipes with this delicate and digestible small legume.
With this Mediterranean legume pasta, you bring a perfect one-dish meal to the table.
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Daniela
See some recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Legume Pasta
- 9 oz lentil pasta (fusilli)
- 10.5 oz peeled tomatoes
- 2.5 oz taggiasca olives
- 1.75 oz capers in oil
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 pinch chili peppers
- 1 sprig parsley
Steps for Mediterranean Legume Pasta
Boil water for the pasta.
In a pan, pour a tablespoon of oil and add the garlic clove with skin and a pinch of chili pepper and sauté.
Add the peeled and chopped tomatoes, draining the water, and also add the olives and capers. Cook over medium heat for about ten minutes. Meanwhile, if the water boils, add salt and drop in the lentil pasta.
Be careful because it cooks faster than durum wheat pasta.
Drain, place in a bowl, add the Mediterranean sauce, adjust the flavor if necessary, add another tablespoon of raw oil and chopped parsley, and plate.
Tips and Variations
The Mediterranean legume pasta, if leftover, can be kept for a couple of days in the refrigerator, well closed.
Instead of lentil pasta, you can use chickpea or pea pasta, and to the sauce, you can add eggplants, zucchini, or peppers sautéed in a pan.
You can transform your legume pasta into puttanesca.
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