Lemon dill pasta
I have been obsessing with this sauce for the last week. I have used it for fish, salads and now this lemon dill pasta recipe that was nothing but sensational. I was also able to use this new pasta, chickapea pasta that is made with just 2 ingredients. It was out of this world.
I love making quick, healthy pasta dishes that my kids enjoy. I figured, the lemon dill sauce will give the pasta a refreshing touch since it is really hot these days. It was just the perfect sauce for it also because the pasta absorbs some of the flavor and makes the recipe even more tasty.
One thing I love is that pasta recipes are very versatile. If you don’t like some of the veggies I used go ahead and use any of your choice. Anything goes.
This lemon dill pasta recipe will also keep well in the fridge so if you have left overs like I did they will be great the next day.
For this recipe I used this new chickapea pasta that was nothing but sensational. This chickapea pasta is made with only 2 ingredients. Lentils and chickpeas, how awesome is that! Thus it is vegetarian, vegan, gluten free and suitable for everyone and anyone. The nutrition content is far more superior than regular pasta so from now on I think I will consuming it more often. Some key facts about this pasta:
- Nothing artificial. No added sugars. Only chickpeas & lentils.
- Chickapea Pasta contains 27 grams of protein and 13 grams of fiber per 3.5oz serving.
- It is gluten free, vegan, organic, kosher and non-GMO, making it a healthy addition to any meal.
- Chickapea Pasta tastes like pasta – the stuff you love and crave.
If you want to find out where to buy the chickpeas pasta make sure you visit this link to find out a source near you.
Enjoy!
PrintLemon dill pasta
Miryam's original recipe
Yield: 6 servings
Ingredients:
- 16 oz chickapea and lentil pasta
- 9 oz shredded red coleslaw
- 8 oz fresh broccolini
- 16 oz cherry tomatoes
- 1 oz fresh dill, chopped
- 3 tsp olive oil
Sauce
- 1 cup half and half
- 2 tbs dijon mustard
- 4 lemons, juice
- 1/2 tsp celtic salt
- 1/2 tsp fresh crushed pepper
Directions:
Cook the pasta according to package instructions.
While the pasta cooks, in a small mixing bowl add the sauce ingredients and combine. Set aside.
In a large saute pan add the olive oil and tomatoes and cook for 3-5 minutes until they start to char. Set aside. Add the broccolini and coleslaw to the pan and saute for 3-5 minutes.
In a large bowl add the pasta, tomatoes, coleslaw mixture and sauce. Combine and serve immediately.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
This is a beauty of a dish, Miryam! I love this wonderful sauce and the versatility with your own choice of favourite veggies or whatever is in the fridge!
Nothing better than a healthy pasta!
Loving that it’s fridge friendly and great as leftovers because I can so see myself having this for lunches all week! Great dish with so many beautiful colors and ingredients!
This is such a beautiful dish and I love how bright and fresh this sauce sounds! Chickapea pasta has become a favorite of ours and I can’t wait to try this!
Oh my gosh. WAY too beautiful!! I love how creamy this dish looks Miryam and that beautiful dill and Chickapea pasta!
I haven’t been able to find this pasta yet! I may have to break down and order it online. Love the idea of saving the sauce for leftovers.
I will be looking for that pasta on my next shopping trip. I can’t wait to try this dish!
The perfect summer meal! I can’t wait to make this soon! Maybe this weekend!
Those flavors sound amazing! I cannot wait to try this!
I love how colorful this dish is!
I have to try your recipe! Looks delicious!
This dish looks beautiful and I can’t wait to buy the Chickapea & Lentil pasta, but I was wondering whether you could recommend a substitute for the half and half in the cream sauce. All the other ingredients are so healthy and delicious, but the half and half has a bit too much cholesterol and fat for my diet. I will make the recipe without it first, and I know the sauce will not be creamy, but probably just as delicious and refreshing.
Maybe regular milk thickened w/ a little bit of corn starch???
Thanks for responding and so fast! I knew your cooking knowledge would be able to teach me new ways of substituting fat for healthier alternatives.
When and where do you add the dill?