Pasta e Lenticchie (Pasta with Lentils)

Ingredients

• Canola oil

  2 tbsp or 28g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 medium or 61g

• Garlic

  Raw

  1 cloves, minced or 3g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Lentils

  Raw

  1 cup or 192g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Thyme

  Fresh

  2g

• Bay

  Castella

  100g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Ziti

  San Giorgio - Walmart

  8 oz or 227g

• Whole milk

  3.25% milkfat, with added vitamin D

  ⅓ cup or 81g

• Parsley

  Raw

  1 tbsp or 4g

• Parmesan cheese

  Grated

  100g

Directions

1. 1. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and carrot, and cook, stirring often until soft but not brown, 3 to 5 minutes. Add the garlic and cook for 1 minute. Season with salt and pepper, and add the lentils, tomato paste, thyme, bay leaf and red pepper flakes. Cook for 3 to 4 minutes to allow the flavors to meld. Add the water and bring to a boil. Reduce the heat to medium low and simmer with the lid slightly ajar, until the lentils are tender, 40 to 45 minutes. 2. Bring the lentils to a boil and add the pasta and milk. Cook, uncovered, stirring often so that the pasta doesn't stick to the bottom, until the pasta is al dente and the liquid has reduced to a creamy, ragu-like sauce, 10 to 12 minutes. Discard the bay leaf and thyme sprigs. 3. Divide the pasta among serving bowls and garnish with the parsley, Parmesan and more olive oil.
2. Recipe by: Andy Baraghani (source: https://www.tastingtable.com/cook/recipes/pasta-with-lentils-recipe-best-pasta-recipes-how-to-cook-pasta)

Similar Foods

• Pasta with Lentil Soup Sauce
• Veggies, Pasta Sauce, and Red Lentil Rotini
• Pasta with Marinara Sauce
• Pasta with Tomatoes and Mozzarella
• Garlic Chili Pasta with Cauliflower
• Pasta with Corn and Chicken