LEMON LENTIL SUMMER PASTA
This pasta is the perfect light and fresh recipe that will get you in and out of the kitchen in under 30 minutes. It highlights seasonal produce like squash, tomatoes, basil, chard, garlic and lemon while also remaining whole-food, plant based/ minimally processed. It is easily customizable and would be delightful with fresh corn and asparagus as well!
LEMON LENTIL SUMMER PASTA RECIPE
For the Pasta
¾ package of whole wheat spaghetti
2 cups cherry tomatoes, halved
2 small/medium or 1 large yellow squash, sliced into half moons
3 large chard or collard leaves, sliced into ribbons
3 cloves of garlic minced
1 cup black beluga lentils *cooked
¼ cup diced sundried tomatoes
½ cup basil, sliced into ribbons
2 tbsp lemon zest
For the Sauce
1 large lemon’s worth of juice (about ½-3/4 cup)
½ cup cashews, soaked for 30 minutes
¼ cup nutritional yeast
1 cup pasta water
1 tsp salt
Cook pasta according to package instructions, I recommend more al dente as it will finish cooking in the pan. Once finished, save pasta water, then rinse whole wheat spaghetti under cold water so it doesn’t stick together.
Sauté squash, garlic, lentils tomatoes, and sundried tomatoes in a pan on medium heat using pasta water or vegetable broth to deglaze when necessary till squash and tomatoes are soft/ blistered. *feel free to use a bit of olive oil if you like
Add collards to the pan and cook till wilted (about 2 minutes).
To make the sauce drain the soaking cashews and add to a blender with lemon juice, nutritional yeast, salt & pasta water. Depending on how creamy you like it you can add more or less pasta water. Blend till smooth.
Add pasta to pan with veggies, half of the basil, and lemon sauce. Cook for another minute on medium heat till well combined. Add more pasta water if necessary.
Top with remaining basil and lemon zest for garnish.