Red Lentil Rotini

with Fennel & Italian Parsley

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Ingrédients 4 Number of Servings

Ingredients:

  • 1   box Barilla Red Lentil Rotini
  • 4   tablespoons extra virgin olive oil
  • 1   clove garlic, sliced
  • 1   fennel, sliced thin, fronds reserved
  • ½  cup dry white wine
  • 1   tablespoon Italian parsley, chopped thin
  • Salt and black pepper to taste
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Méthode

  • Bring a large pot of water to a boil.  Cook pasta according to package directions.
  • Meanwhile, in a skillet sauté garlic with olive oil and just before garlic turns golden add fennel and sauté over high heat for two minutes.
  • Stir in wine and reduce quickly, season with salt, pepper and parsley.

  • Drain pasta; add to fennel mixture, top with fennel fronds before serving.

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