Red Lentil Rotini with Rainbow Peppers, Sage & Cherry Tomatoes
Red Lentil Rotini with Rainbow Peppers, Sage & Cherry Tomatoes
30 minutes total
- Chickpea and Red Lentil
- Easy
- Extra Virgin Olive Oil
- Garlic
- No Meat
- Short
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Vegetarian
- Weekend
- Weeknight
Made with Barilla Red Lentil Rotini pasta.
Veggie Pasta Recipes
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Rotini |
| 4 | Tablespoons extra virgin olive oil, divided |
| 1 | Clove garlic, gently pressed |
| 5 | Sage leaves |
| 1 | Green bell pepper, diced small |
| 1 | Yellow red pepper, diced small |
| 1 | Pint cherry tomatoes, quartered |
| 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 and sage with half the olive oil for two minutes over high heat. Add peppers, season with salt, pepper, and sauté two minutes.
Step 3
Stir in tomatoes, cook for two more minutes and add ½-cup pasta cooking water.
Step 4
Drain pasta, toss with veggies, and remove sage and garlic before serving. Finish with remaining olive oil.
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