Zesty Lemon-Lentil One-Pot Pasta with Spinach and Peas

Ingredients

• 8 ounces lentil pasta
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups fresh spinach, lightly packed
• 1 cup frozen peas, thawed
• 1 medium lemon, zested and juiced
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. 02
   Add minced garlic and sauté for another minute until fragrant.
3. 03
   Pour in the vegetable broth and bring to a boil.
4. 04
   Add the lentil pasta to the boiling broth. Stir occasionally and cook for about 8-10 minutes, or until the pasta is al dente.
5. 05
   Stir in the fresh spinach and thawed peas. Cook for an additional 2-3 minutes until the spinach wilts and the peas are heated through.
6. 06
   Remove the pot from heat. Add lemon zest and juice, Parmesan cheese, salt, and freshly ground black pepper. Stir well to combine.
7. 07
   Let the pasta sit for a couple of minutes to allow the sauce to thicken slightly. Serve immediately with an extra sprinkle of Parmesan if desired.