When the craving for comfort food strikes, nothing beats a hot bowl of pasta. This recipe is filled with protein, fiber, and vegetables, so it will leave you feeling energized, but still satisfy all of your pasta cravings! Made with simple ingredients and ready in under 20 minutes, this dish is perfect for a quick and nourishing lunch or dinner.
My favorite types of pasta to use are brown rice and lentil. I find these have the best flavor, texture, and make me feel the best, but feel free to use whatever type of pasta you enjoy, gluten free or not. Lentil pasta is amazing because one serving has tons of fiber and about 20 grams of protein! I love that the broccoli and peas add a great dose of green goodness to this dish without making it seem overly healthy because let’s be honest, we don’t all want salads all day everyday. Sometimes we need something warming, comforting, and totally satiating, and this is the perfect thing to make! This is also an awesome dish to make for someone who isn’t particularly into or is skeptical of healthy eating because its super filling and delicious, and the flavors are all very familiar.
The cherry tomato sauce is light and slightly sweet which adds a delicious fresh flavor to the dish that goes really well with the slight sweetness of the peas. I love sprinkling some toasted pine nuts on top or even Brazil Nut Parmesan (which you can find the recipe for here) as it adds a great nuttiness and crunch.
If you try this recipe out, let me know what you think by commenting below or tagging me on Instagram!
- 1 serving of pasta of choice*
- ⅔ cup broccoli florets
- ¼ cup frozen peas
- 1 cup cherry tomatoes, halved and quartered if they're on the bigger side
- 1 tbsp tomato paste
- 1 tbsp olive oil
- ½ tsp oregano
- 3 garlic cloves, minced or crushed
- ½ tsp chili flakes (optional for a little spice)
- Begin cooking the pasta according to package instructions in a medium saucepan. When there is 2 minutes left of cooking time, add the broccoli florets and peas to the pot of boiling water, then strain the pasta and the veggies together and rinse with cold water to prevent from cooking longer.
- While the pasta cooks, heat the olive oil, oregano, garlic, and chili flakes in a sauté pan over medium-low heat. Make sure to not let the garlic burn.
- When the oil mixture is slightly bubbling, add the cherry tomatoes and stir until they are well coated with olive oil, adding more if necessary to prevent sticking. Cover the sauté pan with a lid and let the tomatoes simmer for about 10 minutes, stirring every few minutes.
- When the cherry tomatoes are well cooked and a bit saucey, add the tomato paste and more olive oil if needed to prevent sticking. Add the cooked pasta and veggies to the sauté pan and stir everything together until heated through.
- Serve with toasted pine nuts, Brazil Nut Parmesan, or just as is, and enjoy!