Zucchini Pasta with Lentils & Feta

Food & Nutrition

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1 SERVE

10 MIN PREP

8 MIN COOKING

296 CAL/SERVE

INGREDIENTS

1 Teaspoons Olive Oil (5g)
1 1/2 Zucchini (151g), cut into noodles
1/4 Onion (36g), finely chopped
1/2 Cloves Garlic (1g), crushed
125g Cherry Tomatoes, halved
1/2 X400g cans Canned Lentils (120g), rinsed & drained
5 Kalamata Olives, Pitted (15g), halved
1 Tablespoons Lemon Juice (20g)
40g Low Fat Feta, crumbled
2 Tablespoons Basil Leaves (5g), torn

METHOD

Heat half the oil in a large deep non-stick frying pan over medium heat. Add zucchini noodles and cook, tossing regularly, for 2 minutes or until just softened. Transfer to a large bowl.
Heat remaining oil in the pan and add onion. Cook for 3 minutes, stirring occasionally, until soft. Add garlic and tomatoes and cook, tossing and stirring, for 2 minutes or until tomatoes have softened. Stir in lentils, olives and lemon juice until heated through.
Place in bowl, top with feta and basil, and season with freshly ground black pepper to serve.

Nutritional Information Per Serve*

Calories 296 // Protein 19.1g // Fat Total 14.9g // Fat Saturated 8.6g // Carbohydrates 16.9g // Sugars 8.3g // Sodium 1020.9mg // Dietary Fibre 5.6g

High in Protein

Low In Carbohydrates

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