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Recipe: Green Lentil Penne with Goats Cheese Sauce
November 25, 2016

Green lentil penne pasta offers an alternative to traditional pasta, it contains 13g of protein and a healthy low saturated fat content. Plus it is packed with vitamins and minerals and is organic and gluten-free. Pair it with this simple but tasty sauce by Lori Hirsch Stokoe for an energy packed meal.
Ingredients for 4 people
- 1 package Explore Cuisine Green Lentil Penne
- 1/3 lb super-skinny asparagus tips about 3” to 4” long
- 2 oz goat cheese
- 3 tbsp olive oil divided
- 1/2 tsp fresh thyme chopped, plus more for garnish
- 1/3 cup hot pasta water
- salt and fresh ground pepper
- 4 eggs
- balsamic syrup
Preparation 15 minutes + 20 minutes cooking
- Cook asparagus in salted boiling water for 1 minute. Drain and shock in an ice bath. Drain and set aside at room temperature.
- Cook penne according to package instructions, reserving some pasta water.
- Drain penne and place in a large bowl with crumbled goat cheese and 2 tablespoons of olive oil, toss to coat. Add enough hot pasta water to make a smooth creamy sauce. Season with thyme, salt and pepper. Gently fold in the asparagus.
- Meanwhile, fry eggs sunny-side-up in 1 tablespoons of olive oil.
- Divide penne among 4 plates. Drizzle with balsamic syrup. Top with fried egg.
For more great recipes go to: www.explorecuisine.com
Sportsister
The Women’s Sports Magazine
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