Red Lentil Penne
with vegetable ragout
- Vegetarian & Gluten Free
Ingredients 2 Number of Servings
Ingredients for 2 serves
- 150g Barilla Red Lentil Penne
- 2 ripe tomatoes, diced
- 2 small artichoke hearts
- 1 zucchini, diced
- ½ eggplant, diced
- ½ red onion, sliced
- 30ml Extra Virgin Olive Oil
COOK THE SAUCEIn a large pan, heat some olive oil. Add the onion and cook until brown. Then add the eggplant, artichoke, zucchini and tomatoes. Cook over a low heat for approximately 10 minutes
COOK THE PASTAIn the meantime, in a large pot of boiling salted water, cook the Red Lentil Penne according to the instructions on the pack.
COMBINE & SERVEOnce the Penne is cooked al dente, drain and reserve a cup of pasta water. Toss the Penne together with the ragu, adding some pasta water if necessary. Season with salt and pepper to taste and then serve.