Zucchini Spaghetti with Lentil Bolognese
Ingredients
Instructions
- 150 g Spaghetti
- 150 g Lentils
- 1 punnet of cherry tomatoes
- 8 button mushrooms
- 1 zucchini
- 1 garlic clove
- 10 Basil leaves
- 40 g Parmesan cheese
- 2 tbsp. tablespoons olive oil
- Salt
- Pepper
- Rinse the lentils and for them into a saucepan. Cover generously with cold water and bring to a simmer. Lower the heat and simmer for about 20 minutes.
- Rinse the zucchini and cut it into spaghetti shapes using a spiralizer. Clean the mushrooms and cut them in half.
- Heat the oil in a fry pan and sweat the mushrooms. Add the peeled and minced garlic, zucchini and cherry tomatoes and continue cooking for 5 minutes.
- Meanwhile, cook the spaghetti in salted boiling water for the time indicated on the package, keeping it al dente.
- Drain the lentils and spaghetti and add them to the skillet. Season with salt and pepper, stir for 1 minute over medium heat, sprinkle with parmesan and basil shavings and serve hot.
Zucchini Spaghetti with Lentil Bolognese
Today we offer you the following recipe: Zucchini Spaghetti with Lentil Bolognese
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Zucchini Spaghetti with Lentil Bolognese Recipe – Zucchini Spaghetti with Lentil Bolognese Recipes
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