Red Lentil Pasta Recipe
Red lentil penne given some Sicilian flavor with cauliflower, raisins and pine nuts
Ingredients
- 1 (8 oz) box Explore Cuisine Organic Red Lentil Penne
- ½ large head of cauliflower, sliced into ¾-inch planks
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- ¼ cup golden raisins
- 2 tablespoons small capers, rinsed, drained
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat leaf parsley
- 2 tablespoons toasted pine nuts
- Freshly grated parmesan cheese
Instructions
- Cook penne according to package directions reserving ½ cup of pasta cooking liquid.
- Separate sliced cauliflower into small florets. Drizzle olive oil over bottom of large unheated skillet. Add cauliflower in a single layer. Sprinkle with pepper flakes.
- Cover skillet and cook cauliflower over medium-high heat for 5 minutes or until nicely browned. Remove cover, stir cauliflower. Add golden raisins, capers, lemon juice, salt and pepper. Add cooked pasta, reserved pasta water and parsley; toss well.
- Serve topped with pine nuts and parmesan.
Nutrition
Calories: 146kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 428mgPotassium: 339mgFiber: 2gSugar: 7gVitamin A: 214IUVitamin C: 41mgCalcium: 28mgIron: 1mg
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