Broccoli lentil pasta

This easy weeknight meal gets a slight kick of heat from the hot pepper flakes.
Broccoli lentil pasta
4 servings  / 20 min

Prep 10  min / Cook 10 min

Change up the broccoli with a bunch of rapini or 3 cups (750 mL) of frozen peas will do the trick too.

  • 1 box (375 g) whole wheat fusilli or rotini pasta
  • 1 head broccoli, chopped
  • 2 tsp (10 mL) canola oil
  • 1 onion, finely chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp (2 mL) Italian seasoning
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1/2 cup (125 mL) no salt added vegetable broth
  • 1 can (19 oz/540 mL) lentils, drained and rinsed
  1. In a large pot of water, cook pasta for 5 minutes. Add broccoli and cook for 3 minutes or until pasta is tender but firm. Drain well and keep warm.
  2. Meanwhile, heat oil over medium heat and cook onion, pepper, garlic, Italian seasoning and hot pepper flakes for about 5 minutes or until softened. Add broth and lentils; bring to a simmer.
  3. Toss sauce with pasta to coat and serve. Sprinkle with cheese, if using.

Tip: If your family doesn’t like too much heat just reduce the hot pepper flakes to a pinch.

Nutritional info per serving (1 of 4)
  • Calories 501
  • Protein 25 g
  • Total Fat 5 g
    Saturated Fat 1 g
    Cholesterol 0 mg
  • Carbohydrates 99 g
    Fibre 14 g
    Total sugars 8 g
    Added sugars 0 g
  • Sodium 286 mg
  • Potassium 842 mg

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