Broccoli and Lentil Pasta

Recipe Type: 
Number of Servings: 
3
Preparation time: 
35mins
Energy: 
557 kcal
Protein: 
20 g
Calcium: 
225 mg
Vitamin D: 
0.05 IU
% Ca recommended daily intake: 
22.00%
  • 400 g broccoli
  • 1 onion
  • 1 garlic clove
  • 70 g dried apricots
  • 150 g Tortiglioni
  • 70 g red lentils
  • 80 g ricotta
  • 4 tbsp olive oil
  • 1 tsp chili flakes
  • Salt
  1. Chop broccoli into florettes. Cut onions and dried apricots in thin strips, mince the garlic.
  2. Cook Tortiglioni and lentils in hot salted water according to package label. 4 minutes before end of cooking time add the broccoli.
  3. Heat 4 tbsp olive oil in a pan. Stew onion and garlic for 2 minutes. Add apricots for 1 minute.
  4. Drain noodles, lentils and broccoli and keep 200 ml of cooking water.
  5. Mix noodles, lentils, broccoli and cooking water in the pan with the garlic-apricot-mix and allow to simmer a few more minutes. Spice with salt and 1/2 - 1 tsp chili flakes.
  6. Add ricotta last and toss gently.
Main Ingredients: 
Recommendations: 
Key Nutrients: