Ingredients 4 Servings
- 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
Bring a large pot of water to a boil, cook pasta according to package directions. Reserve one cup of pasta cooking water.
Meanwhile, chop garlic and all the herbs together, place them in a skillet with olive oil, and gently simmer for two minutes.
Before garlic turns yellow add one cup of pasta cooking water and reduce to half over high heat.
Stir in drained pasta and combine well. Remove from heat; finish with cheese and butter.