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Lentil Pasta with Beans and Tomatoes
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Lentil Pasta with Beans and Tomatoes
Category
Vegetables
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Ingredients
- 1 cup dried red lentil penne pasta
- 3/4 cup green beans, sliced diagonally
- 1 teaspoon Fustini's Garlic olive oil
- 1 small red onion, finely chopped
- 1 tablespoon Fustini's Tuscan Spice blend
- 3/4 cup of cherry tomatoes
- 2 teaspoons Fustini's 18-Year Traditional balsamic
- 1/2 cup baby spinach
- 1/4 cup fresh ricotta or goat cheese
Ingredients
Directions
- Cook the pasta in a large saucepan of salted boiling water following packet directions, adding the beans in the last 2 minutes of cooking.
- Meanwhile, heat the olive oil in a deep non-stick frying pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the spices and combine well. Cook, stirring, for 1 minute or until aromatic.
- Add tomatoes, balsamic and 1 &frasl,4 cup of pasta water. Bring to a boil then reduce heat and simmer for 5 minutes. Add pasta, beans and spinach. Toss to combine. Top with spoonfuls of cheese to serve.