Barilla Red Lentil Penne

With Roman Broccoli, Braised Leeks, and Parsley

Made with

Barilla Red Lentil Penne

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 4 people

  • 1 Box Barilla Red Lentil Penne
  • 1 each broccoli "Romanesco," or broccoli, cut into florets
  • 1 whole leek, sliced into thin rings
  • 1 stalk of celery, diced
  • 3 Tbs extra virgin olive oil, divided
  • 2 Tbs parsley, chopped.
  • Salt and pepper to taste


  • In a small pan, cook leek and celery gently with 2 Tbs of olive oil, adding 1 Tbs of water every know and then to cook without browning.
  • After sautéing for about 10 minutes, season with salt and pepper and set aside.
  • Bring a large pot of water to boil and cook pasta according to package directions. After 3 minutes add broccoli florets and cook together with the pasta.
  • Once penne is cooked al dente, drain pasta and broccoli, reserving 1/2 cup of the cooking water.
  • Add pasta and broccoli to the pan with the sautéed leek misture, adding a little of the cooking water and remaining olive oil. Top with parsley.
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