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Barilla® Curried Red Lentil Ginger Pasta

  • 323
  • 65g
  • 13g
  • 3g
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Ingredients for 8 people

  • 1 box Barilla® Rotini
  • 1 jar Barilla® Marinara sauce
  • ¾ cup dry red lentils
  • 4 teaspoons dried curry powder
  • 1/4 to 1/2 teaspoon ground ginger
  • 1 teaspoon olive oil
  • 4 cups baby spinach


  1. 1
    In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste, and Rotini; stir gently.
  2. 2
    Cook pasta for 2 minutes. Add lentils and cook 5 minutes more. Lentils should be tender, but not too soft; drain; reserving 1 cup pasta cooking water. Set aside and keep warm.
  3. 3
    In same large pot over medium heat, cook curry powder and ginger in hot olive oil for 1 minute. Add Marinara sauce and heat until warmed through. If needed, stir in up to 1 cup reserved pasta cooking water to reach desired consistency.
  4. 4
    Add the cooked pasta and spinach to the Marinara sauce mixture; stir gently to combine.
  5. 5
    Customize it: Add a Mediterranean finish by serving this dish with a mixture of 1 cup plain yogurt, 1 tablespoon fresh cilantro, 1 teaspoon lime juice, and 1/4 teaspoon ground coriander. Garnish with lime peel.

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