Barilla Red Lentil Rotini with Zucchini Fresh Basil Green Onions and Feta Cheese
Red Lentil Rotini
- Gluten Free
1 Box Barilla Red Lentil Rotini
3 tbs extra virgin olive oil
1 clove garlic, chopped
2 zucchini, cut into small cubes
1/8 cup scallions
1 tbs sherry vinegar
1 tsp, whole grain mustard
1 tsp honey
1 tsp smoked paprika
6 basil leaves, sliced thin
1/2 cut feta cheese, crumbled
Salt and pepper to taste
- Boil water and cook pasta according to directions.
- Meanwhile, in a large skillet saute garlic and scallions with 1 tbs of olive oil for a minute, stir in zucchini and saute over high heat until slightly brown. Season with salt and pepper; set aside.
- In a large bowl, combine sherry vinegar, mustard, honey and smoke paprika then whisk together. Steam in the remaining olive oil and whisk until sauce is thick.
- Using the skillet, combine sauteed veggies, pasta and sauce. Before serving top with feta and basil.