My herbed ricotta and lentil penne pasta is oh so creamy and delicious! It’s a recipe that’s not only healthy and good for your gut health but also one of my favourite vegetarian meal prep recipes. It’s packed with protein, fibre and wholegrain, healthy carbs to keep you nourished and full all afternoon long. Comment below if you make it and let me know what you think!
1. Cook pasta as per packet instructions, drain and set aside. 2. Heat a non-stick pan over high heat and when hot, add the garlic and onion and stir until it becomes translucent. Add the cherry tomatoes, mushrooms, zucchinis and lentils and stir for 3-4 minutes until desired cooking consistency has been reached (ideally you want the zucchini/mushrooms to be just soft). Remove from heat. 3. In a small bowl, combine the light ricotta, basil and salt and pepper. 4. In a large pot, add the cooked pasta, the vegetable mixture, the ricotta mixture and the baby spinach and mix well. 5. Divide into 4 even serves, sprinkle with pine nuts and enjoy! Rough calories and macronutrients depending on brands used: 405 CAL/SERVE | 23g PRO | 45g CARB | 10g FAT | 14g FIBRE
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