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Barilla PLUS® Elbows with Roasted Cauliflower, Lentils and Herbs

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Barilla PLUS® Elbows with Roasted Cauliflower, Lentils and Herbs
50 minutes


Main course


Ingredients for 7 people

1 box Barilla PLUS® Elbows
1 head cauliflower cored and cut into small approximately 1 inch florets
2 Tbsp extra virgin olive oil
1/2 Tsp salt to taste freshly cracked pepper
1 1/2 cups dried French green lentils Sauce
1/4 cup extra virgin olive oil
1 bunch flat leaf parsley stems removed
2 Tbsp chopped red onion
1 Tbsp red wine vinegar
¼ Tsp salt to taste
fresh cracked pepper

Preparation 10 minutes preparation + 40 minutes cooking
1. PREHEAT oven to 450 ˚F

2. SPREAD cauliflower on a roasting pan DRIZZLE olive oil on top and SEASON with salt and freshly cracked pepper

3. ROAST in oven for 30 minutes, stirring occasionally, until cauliflower is cooked through and has a nice brown roasted color

4. Meanwhile, in a medium saucepan, combine 4 cups of cold water and lentils

5. BRING to a boil, REDUCE heat, and SIMMER for 25 minutes until lentils are tender

6. DRAIN and set aside

7. PREPARE Barilla® PLUS® Elbows according to package directions

8. DRAIN reserving 1 cup of the cooking water

9. While the pasta is cooking, in a food processor COMBINE parsley, red onion, olive oil, red wine vinegar, salt and pepper, and PULSE until it becomes a smooth green sauce

10. In a large mixing bowl combine cauliflower, cooked pasta, lentils and green sauce

11. ADD reserved cooking liquid and gently mix

12. Taste and adjust seasonings

13. SERVE warm or at room temperature