A hearty comfort food at its best, delivering a high combined protein content.

2 dry weight cups of Barilla lentil pasta
1 peeled and chopped brown onion
2 cloves of peeled and diced garlic
8 tablespoons pumpkin seeds
2 tablespoons semi sundried pesto
2 tomatoes cut into quarters
2 large zucchini's cut into chunks
4 tablespoons extra virgin olive oil
olive oil spray
salt to taste

Heat the oven to 200C, place the tomatoes and zucchini on a non-stick baking tray and spray with olive oil and sprinkle with salt

On a separate tray sprinkle the pumpkin seeds

Bake the seeds until they are toasted (approximately 5 minutes) and put aside

Bake the tomato and zucchini until they are lightly browned (approximately 20 minutes) and put aside

Cook the lentil pasta until al dente and drain

In a heavy bottomed fry pan add 4 tablespoons of extra virgin olive oil and gently heat, add the onion and garlic and stir until transparent

Once cooked add the two tablespoons of semi sundried pesto and mix through

Add the pasta and thoroughly coat with the garlic, onion, pesto and olive oil sauce

Add the tomato, zucchini and pumpkin seeds and mix through

Serve with a green salad

vegetarian

Per Serving

Pumpkin Seed Pasta (270 )