Red Lentil Rotini

with Fennel & Italian Parsley

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Intermediate
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Ingredients 4 Number of Servings

1   box Barilla Red Lentil Rotini

4   tablespoons extra virgin olive oil

1   clove garlic, sliced

1   fennel, sliced thin, fronds reserved

½  cup dry white wine

1   tablespoon Italian parsley, chopped thin

Salt and black pepper to taste

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Instructions

  • Bring a large pot of water to a boil.  Cook pasta according to package directions.
  • Meanwhile, in a skillet sauté garlic with olive oil and just before garlic turns golden add fennel and sauté over high heat for two minutes.
  • Stir in wine and reduce quickly, season with salt, pepper and parsley.
  • Drain pasta; add to fennel mixture, top with fennel fronds before serving.

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