Lentil Pasta with Courgette, Ricotta and Mint
Makes 1 serving

INGREDIENTS
55 g Red lentil pasta (Dry weight. Made only from lentil flour, which is what gives it the protein.)
150 g Courgette (One medium courgette, cut into thin half-moons so it collapses in the pan.)
40 g Ricotta
4 g Olive oil
1 clove, about 3 g Garlic
A squeeze Lemon juice
Half a lemon's worth Lemon zest
A handful, torn Fresh mint
A pinch Chilli flakes

METHOD
1. Cook the pasta in salted water for a minute under the packet time. Keep a cup of the water.
2. Meanwhile fry the courgette in the oil over a medium-high heat with a pinch of salt for eight minutes, stirring now and then, until it is soft and browned in places. Add the garlic and chilli for the last minute.
3. Toss the pasta through the courgette with a splash of the water, then the ricotta in spoonfuls, the lemon juice and zest, and the mint over.

Contains milk.

RECIPE NOTES
A small lunch on purpose. The pasta is 55 g dry, which is under a typical portion, and the courgette is what fills the bowl. Take the pasta to 75 g for a bigger one at about 70 kcal more.
Ricotta is one of the lightest cheeses per gram, about half the calories of feta. It goes in at the end so it stays in soft lumps rather than becoming a sauce.

Full recipe: https://www.getfuel8.com/recipes/lentil-pasta-courgette-ricotta-mint
