One-Pot Lemon Basil Lentil Pasta with Wilted Spinach & Toasted Pine Nuts

Ingredients

• 8 ounces lentil pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 2 cups baby spinach, packed
• 1 cup fresh basil leaves, chopped
• 1 cup pine nuts, toasted
• 1 cup Parmesan cheese, grated
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt

Method

1. 01
   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. 02
   Add the lentil pasta, vegetable broth, lemon juice, and lemon zest to the pot. Stir to combine.
3. 03
   Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced to create a silky sauce.
4. 04
   Stir in the baby spinach and fresh basil. Cook for an additional 2-3 minutes until the spinach is wilted.
5. 05
   Remove the pot from heat and stir in the grated Parmesan cheese, black pepper, and salt. Mix well until the cheese is melted and integrated into the sauce.
6. 06
   Serve the pasta hot, topped with toasted pine nuts. Optionally, garnish with additional basil leaves and a sprinkle of Parmesan.