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Barilla recipes ProteinPLUS™

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Barilla® ProteinPLUS™ Elbows with Roasted Cauliflower, Lentils & Herbs

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Barilla® ProteinPLUS™ Elbows with Roasted Cauliflower, Lentils & Herbs
50 minutes


Main course


Ingredients for 7 people

1 box Barilla® ProteinPLUS™ Elbows
1 head cauliflower cored and cut into small 1 inch florets
2 Tbsp extra virgin olive oil
½ Tsp salt
To taste freshly cracked pepper
1 ½ cups dried French green lentils
For the Sauce
¼ cup extra virgin olive oil
1 bunch flat leaf parsley stems removed
2 Tbsp red onion chopped
1 Tbsp red wine vinegar
½ 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 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 pasta according to package directions

8. DRAIN reserving 1 cup of the pasta 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 water and gently mix

12. Taste and adjust seasonings

13. SERVE warm or at room temperature