Description
A high-protein, flavor-forward pasta dish made with chickpea or lentil noodles, packed with veggies, protein, and zest—perfect for quick, nutritious weeknight meals.
Ingredients
12 oz protein pasta (chickpea, lentil, or edamame based)
2 tbsp olive oil
3 garlic cloves, minced
1 small red onion, diced
1 cup cherry tomatoes, halved
1 cup sautéed spinach
1/4 cup sun-dried tomatoes
1/2 cup cooked, shredded chicken (or crumbled tofu)
1/2 cup grated Parmesan or vegan alternative
Pinch of crushed red pepper
Salt and black pepper, to taste
Juice from half a lemon
Instructions
1. Cook protein pasta according to package instructions. Drain and reserve 1/4 cup pasta water.
2. Heat olive oil in a skillet over medium heat.
3. Add garlic and onions. Sauté for 2–3 minutes until fragrant.
4. Add cherry tomatoes and cook until softened, around 4 minutes.
5. Stir in cooked chicken and sun-dried tomatoes. Season with salt, pepper, and crushed red pepper.
6. Toss in spinach and cook just until wilted.
7. Add the drained pasta, pasta water, lemon juice, and half of the grated cheese. Toss until everything is well combined.
8. Finish with remaining cheese and a pinch of black pepper.
Notes
To make it plant-based, omit chicken and cheese; use tofu, mushrooms, or roasted chickpeas.
Avoid overcooking protein pasta—it holds texture better with slight firmness.
Drizzle extra oil if pasta dries out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 40mg
Keywords: protein pasta, healthy pasta, high protein dinner, gluten-free option