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Spring Vegetable Carbonara

With Red Lentil Pasta

Curry Lentils


Serves 4

1 lb. red lentil pasta

1 lb. asparagus

½ lb. English peas

1 cup grape tomatoes, sliced

2 Tbsp. garlic, minced

3 Tbsp. shallot, minced

2 hardboiled eggs, peeled and yolk removed

Juice of 1 lemon, plus zest

3 cups vegetable stock

1 Tbsp. fresh thyme, chopped

2 Tbsp. fresh parsley, chopped

2 Tbsp. olive oil

1 oz. parmesan cheese

Fresh cracked black pepper

  1. Add pasta to boiling water and cook as directed. Once cooked, rinse under cold water. Drizzle cooked pasta with 1 Tbsp. olive oil to prevent sticking. Set aside.
  2. In a large skillet, heat 1 Tbsp. olive oil over medium heat. Add shallots and cook until tender and aromatic, about 2 minutes. Add garlic and continue to cook for 1 minute. Mix in asparagus and English peas. Continue to cook for two minutes. Add cherry tomatoes and stir to mix. Add vegetable stock and bring to a simmer. Add lemon juice and zest to the broth. Lastly, stir in fresh herbs and season with cracked black pepper.
  3. Add cooked pasta to the vegetable mix and prepare to serve. (Do not add pasta too soon as it will over cook and may fall apart.) Divide pasta and vegetables into four bowls. Add about 4 oz. of the vegetable broth. Grate about ¼ oz. of parmesan cheese over the top of each dish. Serve immediately.

Nutrition Facts

Calories: 373, Total Fat: 10g, Sat fat: 2g, Sodium: 200mg, Total Carbohydrate: 60g, Fiber: 13g,
Protein: 17g

Our heart healthy recipes use ingredients from a balanced diet such as fruits, vegetables, beans, whole grains, fish and nuts while limiting the intake of added sugars, salt (sodium) and bad fats (saturated and trans fats).

Chef Jason