Red Lentil Penne

with vegetable ragout

Red Lentil Penne

Made with

Barilla Red Lentil Penne

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Prep
Cook
Skill
Beginner
Diet
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

 

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Instructions

  • COOK THE SAUCE

    In 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 PASTA

    In the meantime, in a large pot of boiling salted water, cook the Red Lentil Penne according to the instructions on the pack.
  • COMBINE & SERVE

    Once 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.
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