Red Lentil Penne with broccoli, leek and parsley

Red Lentil Penne

Made with

Barilla Red Lentil Penne


Ingredients 2 Number of Servings

160g Barilla Red Lentil Penne
150g broccoli florets
1 whole leek, sliced
1 stalk of celery, sliced
30ml Extra Virgin Olive oil
Fresh parsley, chopped
Salt and pepper


  •  Wash and finely slice the celery and the leek. Gently heat a small amount of oil in a fry pan and add the celery and leek, adding a little water every now and then to cook without browning. Season with salt and pepper and set aside. 

  • Cook the Barilla Red Lentil Penne in boiling salted water. After 3 minutes add the broccoli florets to cook together with the Penne. Cook them al dente, drain and saute in the pan with the braised leeks, adding a little cooking water, a pinch of chopped parsley and Extra Virgin Olive oil. Serve immediately.
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