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Barilla® Mezzi Rigatoni with Lentils

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Barilla® Mezzi Rigatoni with Lentils
45 minutes


Main course

PROTEIN: 12.0g
FAT: 6.0g


Ingredients for 8 people

1 BOX Barilla® Mezzi Rigatoni
2/3 cup Lentils Dried
1 Potato Peeled Diced
1 Bay Leaf
3 TABLESPOONS Extra Virgin Olive Oil
1 Onion Diced
28-OUNCES Canned Tomatoes With Juices
1 PINCH Red Chili Pepper Flakes
3 CLOVES Garlic
1 SPRIG Fresh Rosemary
2 SPRIGS Fresh Thyme

Preparation 15 minutes preparation + 30 minutes cooking
1. BRING 6 quarts of water to a boil and add 2 tablespoons salt

2. PLACE lentils in a large pot, add potato, bay leaf and enough water to cover and rise 2 inches above the ingredients

3. Bring to a boil, reduce to a simmer and cook until the potato is tender, about 15 minutes

4. HEAT olive oil over medium-high heat in a heavy-bottomed skillet

5. Add onion and cook over medium heat for 5 minutes, until it softens and begins to color

6. ADD juice from the tomatoes to the lentil pot and the tomatoes to the skillet with the onion

7. Stir the tomatoes and completely break them up with a wooden spoon

8. ADD red pepper flakes, salt and pepper to taste

9. Cook for 5 minutes, until the tomatoes are softened and broken down

10. Add this mixture to the lentils

11. COOK pasta for 4 minutes less than the package directions

12. Drain pasta and reserve 1 cup of the pasta cooking water

13. ADD pasta to the lentils, along with the garlic cloves, rosemary and thyme and cook at a simmer for 5 minutes

14. SEASON with salt and pepper, remove the herb sprigs and garlic cloves and serve, divided evenly among 8 warmed pasta bowls