Red Lentil Spaghetti

with “Imperfect Vegetables”

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Ingredients 4 Servings


  • 1   box Barilla® Red Lentil Spaghetti
  • 4   tablespoons extra virgin olive oil
  • 1   small yellow onion, diced small
  • 1   sweet potato, peeled and diced ½ inch
  • 1   eggplant, diced ½ inch
  • 2   cups veggie broth
  • 1   bunch basil, torn
  • ½   cup Parmigiano-Reggiano cheese, grated [optional for vegans]
  • Salt and black pepper to taste
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  • Season eggplant with salt; place in a colander with a weight on top to drain for 2 hours.

  • Bring a large pot of water to a boil. Cook pasta according to package directions.

  • Meanwhile, in a skillet sauté onion with olive oil for three minutes, add sweet potato and eggplant. Continue cooking for 3-4 minutes, then add broth, bring to boil and simmer until both potato and eggplant are cooked through, season with salt and pepper.

  • Drain pasta, toss with veggies, stir in basil leaves and cheese.

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