Broccoli lentil pasta | Heart and Stroke Foundation

Ingredients

• 1 head broccoli, chopped
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 box (375 g) whole wheat fusilli or rotini pasta
• 2 tsp (10 mL) canola oil
• 1/2 tsp (2 mL) Italian seasoning
• 1/4 tsp (1 mL) hot pepper flakes (optional)
• 1/2 cup (125 mL) no salt added vegetable broth
• 1 can (19 oz/540 mL) lentils, drained and rinsed