This caprese shrimp lentil pasta was SO DELICIOUS. I never knew about lentil pasta either, but yes, it’s now a thing. I’m really loving all the healthy, gluten-free alternatives that are coming out. And while gluten-free alternatives often get a bad rap for being overly processed and full of junk, depending on the brand you get, this lentil pasta contains at most two ingredients: lentil and quinoa, and sometimes just lentil. Both are healthy, whole foods! No additives, no preservatives, no sketchy ingredients.
But I have a confession. Until I made this pasta, I didn’t really like lentils. They don’t have a ton of flavor and even though they have a decent amount of protein for a plant based food, they never had as much (or a complete amino acid profile) when compared to say, chicken or salmon. So I never ate them.
But I was in Whole Foods the other day and was intrigued by this lentil pasta. And so begins my new favorite pasta (sorry rice pasta).
My pantry (I originally spelled this as “panty” and considered leaving it) is now full of lentil pasta.
Not because I eat a ton of pasta, but because it’s a great option to have on hand when my pasta cravings hit. Which is like, twice a week to be honest. I love pasta.
I love pasta even more when it’s got protein and is lower in carbohydrate. I normally use rice pasta, but lentil is definitely my new go-to.
I used Ancient Harvest lentil linguine. Per two ounces, there’s 35 grams of carbs and 7 grams of fiber, which brings the carb count down to 28. Much lower carb than rice. And there’s 14 grams of protein – way more than rice! And if you make this with shrimp, it’s even better for the protein content. Plus it’s seriously tasty.
You can find this at your local Whole Foods, or use this different but equally delicious brand of lentil spaghetti.
- 2 oz lentil spaghetti or linguine
- 1 tbsp grass-fed butter
- 2 cups cherry tomatoes, halved
- 1 tsp garlic, minced
- 2 cups chopped shrimp
- handful of basil, chopped
- drizzle of olive oil
- pecorino romano
- Cook pasta and set aside.
- Melt butter over medium high heat.
- Add the tomatoes and cook until soft.
- Add the garlic and cook until fragrant.
- Add the shrimp and cook until pink.
- Toss in the basil.
- Toss everything together with the sauce, adding as much olive oil as you like.
- Top with pecorino romano.