lentil pasta with arugula pesto

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist EatsToday’s pasta recipe and giveaway is sponsored by friends at Uddo’s Kitchen.

Let’s share a bowl of spring-time pasta today, shall we?

It’s not just any bowl of pasta though. It’s LENTIL pasta. (More on that in a minute!) And it’s ARUGULA pesto.

Yums all the way around because it’s absolutely delicious and it’s absolutely good-for-you.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

I’ll start with the pasta. Uddo’s Kitchen lentil pasta is made out of…red lentil flour! That’s it. Just lentils. Which means that in addition to being really high in protein (14 grams per serving!) it’s also gluten-free. Pasta made entirely of lentils may make you a bit nervous, but the texture is great and I think it would be hard to tell that there is anything ‘different’ about it.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

Want to try it out? (Of course you do!) You can find it at Sam’s Club nationwide and Costco in the midwest. And you can enter to win two cases of it below!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

As for the pesto, when I thought about what I liked to eat with lentils, arugula topped the list.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

After a lot of research (during those middle-of-the-night feedings) I decided to try out a pesto made with arugula, instead of basil. We loved it! (Richie actually said it was the best pesto he had ever had.) The addition of lemon juice and zest makes it really bright and flavorful, and it’s a delicious addition to the standard parmesan, pine nuts and garlic. You could definitely use a different nut if you don’t have pine nuts – I think almonds or cashews would both work well!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

In addition to being tasty, pasta and pesto meals are so easy to make. (The best kinds of meals, right?) Throw the pesto ingredients into the food processor and you’re done. Toss with the pasta, top with some parmesan and red pepper flakes and dinner is ready. (Leftovers are also delicious!)

5.0 from 2 reviews
Lentil Pasta with Arugula Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 3 cloves of garlic, peeled
  • 2 cups arugula
  • juice and zest from 1 lemon
  • ½ cup pine nuts
  • ¼ cup olive oil
  • ½ cup shredded parmesan
  • salt & pepper
  • 12 oz Uddo's lentil pasta
  • shredded parmesan and red pepper flakes for serving
Instructions
  1. Prepare pasta as directed.
  2. While pasta is cooking, process garlic cloves in food processor until finely chopped.
  3. Add arugula (two large handfuls), lemon zest and juice, nuts, oil, parmesan and salt and pepper to taste.
  4. Process until desired consistency.
  5. Toss with pasta and top with shredded parmesan and red pepper flakes if desired.
Nutrition Information
Calories: 397 Fat: 20 grams Carbohydrates: 38 grams Sugar: 1 gram Fiber: 3 grams Protein: 19 grams

 

Thanks again to Uddo’s Kitchen for sponsoring this post!

a Rafflecopter giveaway

asparagus & garbanzo bean salad

Asparagus & Chickpea Salad | anutritionisteats.com

Guess who hasn’t cooked a thing since having a baby? ME!

Now that’s not to say we haven’t been eating well, because we have. Between my parents, our cousins and friends, we’ve been SO well-fed and SO spoiled. (Not quite as spoiled as Demi though, packages arrive on a daily basis for that girl!)

Asparagus & Chickpea Salad | anutritionisteats.com

This salad was the last thing I made before I went into labor and I will definitely be making it again soon for a few reasons:

  1. My favorite spring vegetable is without-a-doubt, asparagus. Now is the time to eat it!
  2. It combines my favorite salad toppings. (hard boiled eggs! feta cheese! garbanzo beans!)
  3. I definitely need more salad in my life. Vegetables have been seriously lacking lately.

Asparagus & Chickpea Salad | anutritionisteats.com

This salad requires a bit more than most of the salads I make, but it is SO worth it and it’s full of so many tasty things.

Asparagus & Chickpea Salad | anutritionisteats.com

Butter lettuce, asparagus and radishes act as the vegetable base for this salad. We’ve got green, we’ve got crunch and…asparagus. See above.

Asparagus & Chickpea Salad | anutritionisteats.com

And for flavor, protein and texture I topped the vegetables with hard boiled eggs, garbanzo beans and some thinly sliced feta cheese.

Asparagus & Chickpea Salad | anutritionisteats.com

Then there’s the dressing. You can go a few ways with the dressing. My personal favorite is green goddess, but it is an extra step. You could also use french (Richie liked it with his homemade french dressing) or a simple shallot vinaigrette.

Asparagus & Chickpea Salad | anutritionisteats.com

It’s pretty on a plate and is perfect for company. Serve with some crusty bread and some grilled protein like chicken or fish.

It makes me excited for salad.

5.0 from 1 reviews
Asparagus & Chickpea Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ½ lb asparagus, trimmed and cut into 2" pieces
  • 1 head butter lettuce
  • 4 oz radishes (about 1 cup thinly sliced)
  • 1-15 oz can garbanzo beans, rinsed
  • 2 hard boiled eggs, chopped
  • 2 oz feta cheese
Instructions
  1. Heat 1 tsp olive oil in medium-sized sauté pan over medium heat.
  2. Add asparagus and cook for about 3-4 minutes, stirring occasionally.
  3. Set aside and let cool.
  4. Divide lettuce leaves on 4 plates.
  5. Top with radishes, chickpeas, hard-boiled eggs, feta cheese and asparagus.
  6. Top with fresh ground pepper, a sprinkle of salt (if desired) and drizzle with dressing.
Notes
Dressing not included in nutrition facts.
Nutrition Information
Calories: 203 Fat: 7 grams Carbohydrates: 24 grams Sugar: 3 grams Fiber: 7 grams Protein: 12 grams

 

creamy dill hummus

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

It’s March. And I might have a baby this month! Or not, but with four weeks (give or take) to go, this baby is consuming my life. (So this is my way of apologizing/warning that every single post from here on out might mention the words baby or pregnancy.)

At this point, I’m so excited to meet this baby that I’m not that nervous for the actual labor portion. I am of course nervous, and I know it will be difficult and painful, but people do it every day. And then they have more kids.

So I know I can do it. Right?! Tell me I can do it!!!! ;) On other fronts, we’re feeling close to prepared. We still have a decent amount of things to do too: Laundry! Install carseat! Finish room!

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

And eat snacks ALL the time! I’m finding myself pretty snack-y these days and while one of my favorites has been a bowl of cereal, hummus and pita chips comes in pretty high on the list.

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

I tend to go on hummus kicks, and given that my last hummus recipe (Black Bean Hummus) was only a few weeks ago, it’s safe to assume I’m currently on one of those kicks. Here’s another fun variation!

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

Plain hummus gets a flavor boost with a combination of lemon zest, greek yogurt and fresh dill. It’s creamy and fresh and with the addition of greek yogurt, it has 9 grams of protein per serving! (That is pretty much unheard of when it comes to hummus.)

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

I’m partial to pita chips, but fresh veggies are also a great way to scoop up this hummus!

Creamy Dill Hummus
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 1-15 oz can of garbanzo beans
  • 1 lemon
  • ¼ cup tahini
  • 1 Tbsp olive oil
  • 1 cup greek yogurt
  • ¼ cup (or more) chopped fresh dill
Instructions
  1. Zest and juice lemon.
  2. Combine beans, lemon juice, tahini, olive oil in food processor.
  3. Process to desired consistency.
  4. Season with salt and pepper.
  5. Stir in yogurt, lemon zest and fresh dill.
  6. Drizzle with olive oil for serving.
  7. Best if used within 1-2 days.
Nutrition Information
Serving size: ⅓ cup Calories: 180 Fat: 9 grams Carbohydrates: 17 grams Sugar: 1 gram Fiber: 4 grams Protein: 9 grams

 

quinoa stuffed peppers

Quinoa stuffed peppers are a vegetarian dinner packed with protein and fiber! 

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

You guys, I had the most amazing weekend. My cousins threw us a ridiculous baby shower, my Mom was here for a visit and some of our best friends were here for the weekend. There was no shortage of good food, cupcakes and conversation. (I am very disappointed in my lack of photos though, I didn’t get a one!)

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

And then the party was over and everyone left. I’m always a little sad after we have visitors who then have to go back home. Ok, sad might be an understatement. Depressed is a little more like it.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

But before I can even blink, it’s time to get back into the groove of work, cleaning the house and making dinner. (Which is probably a good thing, so I’m not home moping around…) And if dinners are delicious, it makes the transition a little easier to handle.

A while ago (like a year?!) I asked for the type of recipes that you guys would like to see and I’ve been working through that list for quite some time now! I received a few requests for quinoa recipes and specifically, quinoa recipes that your kids will eat. I can’t tell you how many times I’ve made a quinoa casserole, only to be disappointed each time. So the quinoa casserole is not there yet. But today, I have a quinoa stuffed pepper, full of Mexican flavor (always a family favorite, right?) that’s not only healthy but really tasty.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa is a super-nutritious grain (that’s actually a seed, but it’s typically categorized as a grain) – full of protein and fiber. Combined with some beans and cheese, each pepper contains 14 grams of protein and 7 grams of fiber, an excellent source of both. Here, I cooked the quinoa with a combination of broth and salsa (yes, salsa!) to make sure it’s really flavorful and then I added black beans, stuffed everything into the peppers and topped them with shredded cheese. It’s a delicious meal that’s vegetarian, gluten-free and definitely family-friendly!

And no surprise, this dinner is an easy one!

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

One pepper isn’t really enough for a meal, so I’d recommend serving two of them per portion or adding something on the side like grilled chicken or if you want to keep things meatless, a big green salad with tomatoes, avocado and pepitas.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa Stuffed Peppers
 
Author:
Ingredients
  • 1 cup quinoa
  • ½ cup salsa (use a watery salsa, like salsa verde)
  • ½ cup water
  • 1 cup broth (chicken or vegetable)
  • 2 red bell peppers
  • 1 15-oz can black beans, rinsed
  • ½ cup shredded cheddar cheese
  • chopped cilantro (optional)
Instructions
  1. Heat oven to 400 degrees.
  2. Stir together quinoa, salsa, water and broth in a small pot.
  3. Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes, until water has been absorbed.
  4. While quinoa cooks, cut peppers in half, lengthwise and remove seeds.
  5. Bake for about 15 minutes, until slightly charred.
  6. When quinoa is done cooking, stir in black beans and season with salt and pepper if necessary.
  7. Fill pepper halves with quinoa mixture (you’ll have some leftover) and top with shredded cheese.
  8. Bake for another 5-10 minutes, until cheese is melted.
  9. Garnish with chopped cilantro if desired.
Nutrition Information
Serving size: 1 pepper Calories: 262 Fat: 7 grams Carbohydrates: 38 grams Sugar: 4 grams Fiber: 7 grams Protein: 14 grams