4 Serves
75 Mins
30 g
65 g
18 g
Bring a large pot of water to a rolling boil over high heat.
Ingredients, vitamins, and health benefits
Water
High-protein pasta
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Vitamin E
3 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
797 µg / 400 µgCalcium
984 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
791 mg / 420 mgPhosphorus
728 mg / 1,250 mgPotassium
3813 mg / 4,700 mgSodium
2244 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
15 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Add the lentil pasta to the boiling water and cook according to package directions until al dente.
While the pasta cooks, heat olive oil in a saucepan over medium heat and sauté minced garlic until fragrant.
Stir in the crushed tomatoes, salt, and black pepper, then simmer the sauce over low heat to allow the flavors to meld.
Drain the pasta using a colander and toss it directly into the sauce, garnishing with fresh basil and grated parmesan cheese before serving.
Olive Oil
Minced Garlic
Crushed Tomatoes
Salt
Black Pepper
Cheese
Basil
Parmesan
Vitamin A
3270 µg / 900 µgVitamin C
562 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
797 µg / 400 µgCalcium
984 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
791 mg / 420 mgPhosphorus
728 mg / 1,250 mgPotassium
3813 mg / 4,700 mgSodium
Fiber
15 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
9
g40
g15
g
Zinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
71 µg / 55 µgAlcohol
0 g