This post has been created in collaboration with Pasta Lensi, all opinions are my own.
The perfect recipe for when you are looking for something flavorful and nutritious. Pasta Lensi’s Lentil Pasta with Beet and Ginger is just delicious and the white wine and lemon work so wonderfully with it. Paired with the kale and zucchini this makes a wonderful dish.
Pasta Lensi
I always love learning about the history of companies and I think Pasta Lensi’s history and story is one of my favorites. Pasta Lensi originated in 1920 in the village of Vinci. Vinci is in northern Italy in Tuscany and is the birthplace of Leonardo da Vinci. In 1920 Signor Vasco Lensi’s trade was the art of homemade pasta making, l’arte della pasta. He and his family made fresh batches of pasta and then let them sit out in the sun to dry. Then they would pack the pasta in paper bags and pass them out through the vineyard and farmlands. Today Pasta Lensi continues to make pasta with the same values and traditions of Signor Vasco Lensi.
Why is this Pasta Special?
Throughout 2021 Pasta Lensi worked to develop their legume pasta line. The Lentil Pasta with Beet and Ginger only contains yellow lentil flour, red lentil flour, beet powder, and ginger! Only a few simple ingredients to make this delicious pasta. It has 23g of plant-based protein per 3.5 ounce portion (about 2 servings) and it is gluten free, vegan, cholesterol free and a good source of iron and potassium. The pasta is flavorful and is great to enjoy on it’s own simply with olive oil or pairs well with sauces. It is a delicious way to help you eat better with flavor.
Fancy Meal, Little Hassle
Maybe it is just me but whenever I start cooking with some wine I automatically feel so much fancier. So I think this recipe is amazing because it gives you the feeling of a restaurant style meal but comes together in 40 minutes and looks so pretty. I mean how gorgeous is the color of the pasta! Also, the zucchini ribbons only help to enhance the fanciness of this dish but if you don’t feel like doing that just chop them up and will still be beautiful!
Make this Recipe Without Wine
If you don’t want to use wine in this recipe you do not have to! The lemon juice and vegan butter is plenty delicious all on its own. You can add in a splash of apple cider vinegar or red wine vinegar to add in a bit of that taste. You can even add in a little vegetable broth. This meal is very easy to make and easy to customize. You can add in different vegetables of course like spinach, asparagus, broccoli. Get creative!
Vegan Butter White Wine Lemon Pasta with Kale and Zucchini
Ingredients
- 1 box Pasta Lensi Lentil Pasta with Beet and Ginger (9 ounces/225g)
- ½ tablespoon (7g) olive oil
- 2 cloves garlic roughly chopped
- 4 ½ cups (3.5 ounces/100g kale), destemmed
- 1 lemon juiced
- ½ cup (120ml) white wine
- 2 tablespoons (28g) vegan butter
- 1 large zucchini (about 7 ounces/200g), made into ribbons
- Salt to taste
- Vegan parmesan to preference
Instructions
- Bring a medium pot of salted water to a boil over high heat.
- Meanwhile, in a large pan add the olive oil, garlic, and kale. Cover with a lid and cook over medium heat for 5 minutes. The lid helps the kale to soften quicker. Stir occasionally with a spatula.
- Once the water is boiling add the pasta and boil for 5 to 7 minutes over high heat.
- Add the juice of the lemon, white wine, and vegan butter to the pan with the kale and garlic. Simmer over medium low heat for 5 minutes until most of the liquid is cooked off.
- Then add the zucchini in and sauté for another 2 to 3 minutes until it starts to soften.
- When the pasta is done strain it and add to the pan with the vegetables. Toss everything around to mix it all together.
- Add salt to taste and top with vegan parmesan if you like. Optional, garnish with microgreens.
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