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

4 easy trader joe’s meals

Last year, I shared a 5 trader joe’s meals (5 ingredients or less) and it’s been one of my most-popular posts ever since! It seems like we are all looking for quick meals that come together in minutes – I get it.

And I’m back with some more. I visit Trader Joe’s a LOT. It’s two blocks away and now that shopping involves schlepping a stroller + car seat up stairs…I’m there even more because I can only carry one bag (max) at a time. (Is it ridiculous that I still get a bit nervous to leave the house?!) Maybe you shouldn’t answer that…

Easy Trader Joe's Recipes - 5 ingredients or less! | anutritionisteats.com

Ideally, each of these meals would have a vegetable component, but some of these are lacking a bit. So to add a quick vegetable side, try salad greens with dressing (I love their refrigerated Cilantro Dressing), roasted broccoli, or sautéed green beans. If you are really desperate, carrot sticks always work in a pinch, too!

Country Potatoes with Eggs:

Easy Trader Joe's Recipes - 5 ingredients or less! | anutritionisteats.com

The Country Potatoes with Haricots Verts & Wild Mushrroms is one of my new favorite items from Trader Joe’s, it’s SO good! Simply prepare the potatoes as instructed and fry or scramble an egg to serve alongside. It is suitable for breakfast, lunch or dinner.

Turkey Bolognese Pizza:

Easy Trader Joe's Recipes - 5 ingredients or less! | anutritionisteats.com

You know I love my tortilla pizzas! (Pesto Pizza / Healthy Taco Pizza) and I thought trying the bolognese sauce would be a great way to switch up flavors, and get an extra boost of protein. Simply bake the tortilla until crisp (at about 400 degrees), top with sauce (drained as much as possible!) and cheese and bake until cheese has melted. (Brown rice and sprouted tortillas are my favorite to use.)

Falafel Sandwiches:

Easy Trader Joe's Recipes - 5 ingredients or less! | anutritionisteats.com

If you’re looking for a vegetarian lunch or dinner, this is about as easy as it gets! Whip up a quick cucumber sauce, heat up the falafel and pita and your meal is on the table. Combine one container of greek yogurt, a minced clove of garlic and 1/2 cup shredded cucumber with 1 Tbsp olive oil, 1 tsp dried dill, salt & pepper in small bowl and set aside. Heat falafel (takes 2-3 minutes in the microwave) and pita (in oven or microwave) and serve with cucumber slices.

Penne Peperonata with Sausage and Spinach:

Easy Trader Joe's Recipes - 5 ingredients or less! | anutritionisteats.com

I branched out and tried some of the frozen pastas that Trader Joe’s stocks in it’s freezer cases. I didn’t have high hopes going into it and frozen pasta has always seemed a bit ridiculous – it’s so easy to make! Well, it’s delicious. And it’s easy. Remove casing from hot italian sausage (or use sliced chicken sausage) and heat over medium heat until cooked through. Drain and set aside. Prepare pasta as directed. Toss hot pasta over spinach (or try arugula!) and top with sausage.

PS. Looking for more? 5 trader joe’s meals (5 ingredients or less) 

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

 

simple lemon kale salad

Simple Lemon Kale Salad is dressed with a flavorful lemon dressing and topped with parmesan and bread crumbs.  

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

How was your weekend? The long weekend felt SO good. After a few busy weeks at work (I just finished my last big project before my leave!) and getting sick with a cold last week, the three-day break was amazing. We didn’t do anything super exciting, but finished up a bunch of small projects which I was really happy about. (I love crossing things off my list.) And we finally have a crib so the nursery is really starting to come together.

I also spent a lot of time in the kitchen, working on some food projects (you’ll see some of them soon!) and trying out a few recipes that have been on my list. But this kale salad isn’t anything new.

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

I’ve been wanting to make it for you since….oh, THANKSGIVING!

Last year my cousin introduced me to this salad and this past Thanksgiving I made it – because no Thanksgiving (in California) is complete without some kale.

It’s SO good and will convert any kale non-believers. (Are there any left in the world?!) The dressing is really bright with tons of lemon flavor and the parmesan cheese and bread crumbs take this salad from a ‘I’ll force myself to eat it because it’s good for me’ kale salad to a ‘there isn’t enough kale salad’ salad! I had numerous requests for the recipe, so I know it’s a good one. (Also, it feels really strange to be talking about Thanksgiving.)

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

How simple is it?

First you cut the kale as thinly as you can. I like to remove the stems and then layer a few of the leaves on top of each other to easily slice. A note about the kale: for this salad, lacinato (dinosaur) kale works best so try to find it if you can. The leaves are darker and flatter but it’s pretty common so it shouldn’t be too hard to find.

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.comThe dressing is a simple mix of lemon juice and zest, garlic, olive oil and salt and pepper. A note about the garlic: I love using the zester to grate the garlic instead of mincing it as it almost creates a paste. It ensures that there aren’t any big clumps of garlic to bite into and the zester is already out anyway! :)

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

You can go in a few directions for this salad. It’s the perfect side to grilled fish or braised meat but you could also turn it into a main-dish salad with some grilled chicken and garbanzo beans. Just make it, you’re going to love it!

Simple Lemon Kale Salad
 
Prep time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 1 bunch lacinato (dinosaur) kale
  • juice and zest from 1 lemon
  • 1½ Tbsp olive oil
  • 1 clove garlic, minced (or use citrus zester!)
  • salt and pepper
  • 2 Tbsp shredded parmesan
  • 2 Tbsp bread crumbs
Instructions
  1. Wash and dry kale.
  2. Remove stems and thinly slice. (Into really thin ribbons)
  3. Whisk together lemon zest and juice, olive oil and garlic.
  4. Season with salt and pepper.
  5. Toss dressing with kale and lightly massage until combined. Let sit for at least 15 minutes.
  6. Sprinkle parmesan and bread crumbs over salad and serve.
Nutrition Information
Calories: 243 Fat: 13 grams Carbohydrates: 26 grams Sugar: 1 grams Fiber: 5 grams Protein: 10 grams

PS. Want more kale? Miso Butter Kale, Sweet Potato, Kale & Bacon Egg Bake, Simple Kale Salad