High-Protein Lentil Pasta
- Total time
- 35 minutes
- Calories
- 510 kcal
- Protein
- 38 g
- Serves
- 4 bowls (about 1 3/4 cups each)
This high-protein lentil pasta pairs red lentil penne with a turkey tomato sauce, spinach, and Parmesan. It gives a quantified protein amount per main-course serving, plus simple vegetable side ideas and storage instructions for leftover portions.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 38 g
- Carbs
- 58 g
- Fat
- 14 g
- Fiber
- 12 g
Estimated from the listed ingredients.
- Prep
- 12 minutes
- Cook
- 23 minutes
Ingredients
- 8 oz (225 g) dry red lentil penne
- 1 tbsp olive oil
- 1 lb (450 g) lean ground turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups no-added-sugar marinara sauce
- 3 cups baby spinach
- 1/4 cup grated Parmesan
- 1/2 tsp Italian seasoning, 1/2 tsp kosher salt, and black pepper
Before you start
- Lentil pasta cooks faster and breaks more easily than wheat pasta; use the shortest package time and stir gently. Chickpea pasta can replace it, but the texture and protein figure differ by brand.
- Turkey may be replaced with cooked lentils for a vegetarian sauce, but this lowers the estimated protein. Contains milk from Parmesan; check pasta and marinara labels for allergens.
Instructions
- Cook lentil penne in a large pot of salted water for the minimum package time, until just tender. Reserve 1/2 cup cooking water, then drain.
- Heat oil in a skillet over medium-high. Cook turkey and onion 6 to 8 minutes, breaking up the turkey until no pink remains. Add garlic and Italian seasoning for 30 seconds.
- Stir in marinara and simmer 4 minutes. Fold in spinach until wilted. Add pasta and Parmesan, tossing gently; add cooking water 1 tbsp at a time only if the sauce is too thick.
- Serve with a crisp green salad or roasted broccoli for a contrasting vegetable side.
Meal prep, storage, and reheating
Refrigerate cooled pasta in sealed containers for up to 3 days. Reheat with a splash of water, covered, until hot; stir gently to avoid breaking the lentil pasta. Freeze the sauce separately for up to 2 months and cook fresh pasta for the best texture.