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BOOST Whole Grain Pasta with Strawberry Tomato Sauce

Prep time: 5 mins.
Cook time: 55 mins.
Total time: 60 mins.
Servings: 2

What you need

Ingredients

4 tsp (20 mL) olive oil, divided
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced carrot
1/2 cup (125 mL) diced celery
1 tbsp (15 mL) fresh thyme
finely chopped
1 clove garlic, minced
1 1/2 cups (375 mL) tomato purée (passata)
1/4 cup (60 mL) red lentils, rinsed
2 tbsp (30 mL) balsamic vinegar
2 tbsp (30 mL) grated parmesan cheese
1/4 cup (60 mL) fresh basil leaves
1/4 tsp (1 mL) red chili flakes
2 oz (60 g) whole grain spaghetti
2 cups (500 mL) small broccoli florets

How to prepare

Instructions

1

Preheat oven to 425˚F (220˚C). Heat 2 tsp (10 mL) oil in large skillet set over medium heat; cook onion, carrot, celery, thyme and garlic for 3 to 5 minutes or until slightly softened.

2

Stir in BOOST Diabetic Strawberry, tomato purée, 1/2 cup (125 mL) water, lentils and vinegar; bring to simmer. Cook, stirring occasionally, for 20 to 25 minutes or until lentils are tender and sauce is thickened. Stir in parmesan, basil and chili flakes.

3

Meanwhile, cook pasta according to package directions; drain well.

4

Toss broccoli with remaining oil. Arrange on parchment paper-lined baking sheet; bake for 15 to 20 minutes or until lightly charred and tender. Serve sauce over pasta with roasted broccoli.

Tips

Pasta Salad

Alternatively, use fusilli pasta and serve chilled as a pasta salad with chopped fresh strawberries.