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red lentil pasta recipe
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5 from 1 vote

Red Lentil Pasta Primavera

Red Lentil Pasta Recipe! This red lentil pasta primavera is so delicious, naturally gluten-free, vegan and kid-friendly.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American, Italian
Author: Alex Caspero, RD and Whitney English, RD

Ingredients

  • 1 8 ounce box Tolerant Red Lentil Penne
  • 3 tablespoons olive oil
  • 1/2 white or yellow onion, diced
  • 2 garlic cloves, minced
  • 2 roma tomatoes, diced
  • 1 medium zucchini, cut into thin strips
  • 1 yellow squash, cut into thin strips
  • 1 yellow or red bell pepper, cut into strips
  • 1 teaspoon dried oregano
  • 1/4-1/2 teaspoon salt
  • 1/4 cup torn basil leaves

Instructions

  • 1. Bring a large pot of water (salted or unsalted) to a boil. Add in the red lentil pasta and cook until just al-dente, about 7 minutes. Drain, lightly rinse with cold water to stop cooking, then set aside. 
  • 2. Heat a large skillet over medium heat. Add in the onion and cook for 5 minutes, until just soft. Add in the tomatoes and garlic cloves and cook another 2-3 minutes. 
  • 3. Add in the zucchini, squash, bell pepper, oregano, and salt and cook another 10 minutes until vegetables are very soft. 
  • 4. Add in the cooked pasta and toss to combine. Sprinkle in torn basil leaves and serve.