Barilla® Protein+™ Elbows with Roasted Cauliflower, Lentils & Herbs

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Ingredients for 7 people
  • 1 box Barilla® Protein+™ 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
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  • Preheat oven to 450˚F
  • Spread cauliflower on a roasting pan, drizzle olive oil on top and season with salt and pepper
  • Roast in oven for 30 minutes, stirring occasionally, until cauliflower is cooked through and has a nice brown roasted color
  • Meanwhile, in a medium saucepan, combine 4 cups of cold water and lentils
  • Bring to a boil, reduce heat, and simmer for 25 minutes until lentils are tender
  • Drain and set aside
  • Prepare pasta according to package directions
  • Drain reserving 1 cup of the pasta cooking water
  • 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
  • In a large mixing bowl combine cauliflower, cooked pasta, lentils and green sauce
  • Add reserved cooking water and gently mix
  • Taste and adjust seasonings
  • Serve warm or at room temperature
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