Red Lentil Spaghetti with Aromatic Herbs & Romano Cheese
Red Lentil Spaghetti with Aromatic Herbs & Romano Cheese
25 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Long
- No Meat
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla Red Lentil Spaghetti pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Spaghetti |
| 2 | Tablespoons extra virgin olive oil |
| 1 | Clove garlic, minced |
| 1 | Sprig rosemary |
| 4 | Basil leaves |
| 5 | Mint leaves |
| 20 | Parsley leaves |
| 1 | Tablespoon butter |
| ½ | Cup Romano cheese |
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. Reserve one cup of pasta cooking water.
Step 2
Meanwhile, chop garlic and all the herbs together, place them in a skillet with olive oil, and gently simmer for two minutes.
Step 3
Before garlic turns yellow add one cup of pasta cooking water and reduce to half over high heat.
Step 4
Stir in drained pasta and combine well. Remove from heat; finish with cheese and butter.
Red Lentil Spaghetti Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Spaghetti 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 Spaghetti
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta