I didn’t feel like cooking tonight and I still came up with something super yummy and packed with flavor and nutrition.

Red lentil pasta, mean green veggies and the token carrot!

First, toss about 6 broccolini stalks, 1/4 cup of green pepper and jalapeño slices, a few very thin lemon slices (remove seeds) and the carrot in olive oil, sprinkle with salt and white pepper and a dash of garlic powder and dill. (Don’t wash this bowl, you’ll need it in a few) Bake this for 8-10 minutes at 400 degrees. Goal is to warm them thru, get them slightly soft but crunchy.

While that’s cooking, grab a handful of spinach and baby kale, along with 2-3 chopped basil leaves and 2-3 chopped mint leaves. Put all this in the bowl you tossed the other veggies in. Toss it around, add some salt and let it sit.

Cook the red lentil pasta per the instructions.

When the veggies are done baking, put them in the bowl of spinach and kale, toss quick then cover. Leave sit for three minutes. (Essentially lightly cooking the leafy greens).

When the pasta is done, plate this then layer the veggie mix on top. Add a squeeze of 1/2 lemon and a little more oil if you like. Top with very thin jalapeño slices and fresh black pepper.

All in all, 10 minutes and just a few dirty dishes you can clean up along the way. Perfect Friday night dinner!!