Zesty Lemon and Spinach Lentil Pasta with Walnut Gremolata

Ingredients

• 8 ounces lentil pasta
• 4 cups vegetable broth
• 3 cups baby spinach, roughly chopped
• 1 tablespoon olive oil
• 1 medium lemon, zested and juiced
• 2 cloves garlic, minced
• 1 cup Parmesan cheese, grated
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup walnuts, chopped
• 1 cup fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 clove garlic, minced

1. 01
   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. 02
   Add the lentil pasta and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.
3. 03
   Cook the pasta in the broth, stirring occasionally, for about 10-12 minutes or until the pasta is al dente and the broth has reduced to a saucy consistency.
4. 04
   Stir in the chopped spinach, lemon juice, zest, salt, and black pepper. Cook for another 2 minutes until the spinach is wilted.
5. 05
   While the pasta cooks, prepare the walnut gremolata by combining chopped walnuts, parsley, lemon zest, and minced garlic in a small bowl.
6. 06
   Once the pasta is done, remove it from the heat and stir in the grated Parmesan cheese.
7. 07
   Serve the pasta hot, topped with a generous sprinkle of walnut gremolata.