Barilla® ProteinPLUS® Elbows with Roasted Cauliflower, Lentils & Herbs



Ingredients for 7 people
  • 1 box Barilla® ProteinPLUS® Elbows
  • 1 head cauliflower cored and cut into small 1 inch florets
  • 2 Tbsp extra virgin olive oil
  • ½ Tsp salt
  • To taste freshly cracked pepper
  • 1 ½ cups dried French green lentils
  • For the Sauce ¼ cup extra virgin olive oil
  • 1 bunch flat leaf parsley stems removed
  • 2 Tbsp red onion chopped
  • 1 Tbsp red wine vinegar
  • ½ Tsp salt
  • To taste fresh cracked pepper


  1. 1
    Preheat oven to 450˚F
  2. 2
    Spread cauliflower on a roasting pan, drizzle olive oil on top and season with salt and pepper
  3. 3
    Roast in oven for 30 minutes, stirring occasionally, until cauliflower is cooked through and has a nice brown roasted color
  4. 4
    Meanwhile, in a medium saucepan, combine 4 cups of cold water and lentils
  5. 5
    Bring to a boil, reduce heat, and simmer for 25 minutes until lentils are tender
  6. 6
    Drain and set aside
  7. 7
    Prepare pasta according to package directions
  8. 8
    Drain reserving 1 cup of the pasta cooking water
  9. 9
    While the pasta is cooking, in a food processor combine parsley, red onion, olive oil, red wine vinegar, salt and pepper, and pulse until it becomes a smooth green sauce
  10. 10
    In a large mixing bowl combine cauliflower, cooked pasta, lentils and green sauce
  11. 11
    Add reserved cooking water and gently mix
  12. 12
    Taste and adjust seasonings
  13. 13
    Serve warm or at room temperature

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