Red Lentil Rotini with Pesto, Zucchini & Almonds
Red Lentil Rotini with Pesto, Zucchini & Almonds
25 minutes total
- Chickpea and Red Lentil
- Easy
- Extra Virgin Olive Oil
- No Meat
- Pesto Sauce
- Short
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Vegetarian
- Weekend
- Weeknight
Made with Barilla Red Lentil Rotini pasta
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Rotini |
| 2 | Tablespoons extra virgin olive oil |
| 1 | Jar Barilla® Creamy Genovese Pesto |
| 1 ½ | Cups zucchini, julienne |
| ½ | Cup unsweetened almond milk |
| 2 | Tablespoons almonds, sliced & toasted |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a skillet over medium heat add olive oil, season and sauté zucchini until lightly browned approximately 2 minutes. Remove zucchini.
Step 2
In the same pan over medium heat, add unsweetened almond milk and stir in pesto. Return zucchini to the pan.
Step 3
Meanwhile, cook pasta according to package directions reserving a ½ cup of pasta cooking water to lighten the sauce, if necessary.
Step 4
Drain pasta and toss with pesto and zucchini. Season to taste. Garnish with almonds.
Red Lentil Rotini Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Rotini made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta