Spinach Artichoke Protein Pasta - A recipe created using more than one product

This light and flavorful pasta can be served hot or cold, and gets a triple dose of protein from chickpeas, lentils, and beans. Includes our Red Lentil Fusilli, Spinach Artichoke Chickpea Dip, and Basil Zucchini White Bean Salad.

a large pot of water to a boil, add 1 package of Red Lentil Fusilli and cook for 2 minutes or until al dente
the pasta and return to pot
Mix in
4 tbsp of Spinach Artichoke Chickpea Dip + 2 tbsp of water + 1 container of Basil Zucchini White Bean Salad and stir until warm

Quick tip: To make this dish extra green, add a few handfuls of baby spinach to the hot pasta before mixing in the sauce and beans.

  • G
  • P
    Source of Protein
  • P
    Source of Fiber
  • P
    Source of Vitamin C

Ingredients for Red Lentil Fusilli: Red Lentil Flour, Water, Potato Starch, Tapioca Starch, Whole Egg, Egg White, Xanthan Gum, Salt, Glucono-delta-lactone (a natural acidifier).

Contains: Egg

Ingredients for Spinach Artichoke Chickpea Dip: Fresh Steamed Chickpeas, Marinated Artichokes (Artichokes, Water, Salt, Vinegar, Oil, Citric Acid, Spices), Spinach, Water, Sunflower Oil, Olive Oil, Sesame Tahini, Citric Acid, Sea Salt, Guar Gum, Roasted Garlic, Cumin 

Ingredients for Basil Zucchini White Bean Salad: Great Northern White Beans, Zucchini, Yellow Pepper, Green Onion, Sunflower Oil, Extra Virgin Olive Oil, Lemon Juice, Roasted Garlic, Pesto Blend (Dehydrated Garlic, Sea Salt, Sugar, Tapioca Starch, Dehydrated Parsley, Dehydrated Onion, Yeast Extract, Natural Flavor, Basil, Black Pepper, Citric Acid), Sea Salt, Cultured Dextrose,  Citric Acid, Dried Garlic, Basil Oil, Dried Basil, White Pepper, Guar Gum