Red Lentil Spaghetti with Shallots, Multicolor Tomatoes & Toasted Nuts
Red Lentil Spaghetti with Shallots, Multicolor Tomatoes & Toasted Nuts
35 minutes total
- Chickpea and Red Lentil
- Easy
- Extra Virgin Olive Oil
- Long
- No Meat
- Summer Recipes
- Tomatoes
- Vegetarian
- Weekend
- Weeknight
Made with Barilla Red Lentil Spaghetti pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Spaghetti |
| 4 | Tablespoons extra virgin olive oil |
| 2 | Pints multicolor tomatoes, halved |
| 1 | Cup shallots, sliced |
| 2 | Tablespoons pistachios, toasted |
| 2 | Tablespoons pine nuts, toasted |
| 2 | Tablespoons hazelnuts, toasted |
| 2 | Tablespoons basil, julienne |
| 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.
Step 2
Meanwhile in a skillet sauté shallots with olive oil until wilted and slightly caramelized, about five minutes. Add tomatoes and cook over high heat until blistered, season with salt and pepper.
Step 3
Cook pasta according to package directions, drain and toss with sauce.
Step 4
Stir in basil and top with toasted nuts before serving.
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