- Vegetarian & Gluten Free
Ingredients 2 Number of Servings
140g Barilla Red Lentil Penne
200ml Barilla Basilico Sauce
Parmigiano Reggiano, to taste
Salt and pepper
COOK THE PASTACook the Red Lentil Penne in boiling salted water for according to the instructions on the pack. When cooked al dente, drain.
COMBINE AND SERVEHeat the Basilico sauce in a pan over low heat. Once the pasta is cooked al dente, combine and cook for another minute in the sauce. Top with freshly grated Parmigiano Reggiano and serve.