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.
