Red Lentil Rotini with Fennel & Italian Parsley
Red Lentil Rotini with Fennel & Italian Parsley
30 minutes total
- Chickpea and Red Lentil
- Easy
- Extra Virgin Olive Oil
- Garlic
- Gluten Free
- No Meat
- Short
- Under 30 Minutes
- Vegetarian
- Weekend
- Weeknight
Made with Barilla Red Lentil Rotini pasta.
Ingredients
Serves 4
| 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 |
| 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
Bring a large pot of water to a boil. Cook pasta according to package directions.
Step 2
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.
Step 3
Stir in wine and reduce quickly, season with salt, pepper and parsley.
Step 4
Drain pasta; add to fennel mixture, top with fennel fronds before serving.
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