Vibrant Green Goddess Lentil Pasta with Zesty Lemon-Tahini Drizzle

Ingredients

• 8 ounces lentil pasta
• 1 tablespoon olive oil
• 2 cups vegetable stock
• 2 cups baby spinach
• 1 cup broccoli florets, chopped
• 1 cup zucchini, sliced
• 1 cup frozen peas
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 cup fresh basil, chopped
• 1 cup parmesan cheese, grated

• 2 tablespoons tahini
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 2 tablespoons water, warm

1. 01
   Heat olive oil in a large pot over medium heat. Add broccoli florets and zucchini slices; sauté for 3-4 minutes until they start to soften.
2. 02
   Add baby spinach and frozen peas to the pot. Stir until the spinach wilts, about 2 minutes.
3. 03
   Pour in the vegetable stock and bring to a gentle simmer.
4. 04
   Add lentil pasta to the pot, season with salt and black pepper, and stir to combine.
5. 05
   Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
6. 06
   While the pasta cooks, prepare the lemon-tahini drizzle. In a small bowl, whisk together tahini, lemon juice, lemon zest, minced garlic, and warm water until smooth.
7. 07
   Once the pasta is cooked, remove from heat and stir in the fresh basil and grated parmesan cheese.
8. 08
   Serve the pasta warm, drizzled with the lemon-tahini sauce. Garnish with extra basil and a sprinkle of parmesan if desired.