Pasta With Goat Cheese and Lentils |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe card was labeled as 'An easy pasta for a chilly Fall day'. Meat free and great healthy ingredients make for a great pasta on any day. Ingredients:
8 ounces farfalle pasta (bow ties) |
1 (10 ounce) bag baby spinach |
1 tablespoon olive oil |
1 cup onion, chopped |
2 stalks celery, chopped |
2 garlic cloves, minced |
1 (8 ounce) zucchini, halved lengthwise and cut into1/4- inch-thick slices |
2 cups grape tomatoes |
1 (15 ounce) can lentils |
4 ounces soft fresh goat cheese, crumbled |
salt and pepper, to taste |
Directions:
1. Cook the pasta in plenty of lightly salted water. Just before draining, add the spinach.
2. Heat oil in large, nonstick skillet over medium high. Add onion, celery and garlic and cook, stirring occasionally, until vegetables are soft, about 5 to 6 minutes. Add zucchini and tomatoes and cook 2 minutes, until zucchini begins to soften.
3. Add lentils, stir, and simmer 5 minutes, until lentils are heated through and tomatoes burst. Toss with pasta and spinach.
4. Gently stir in goat cheese, season to taste with salt and pepper, and serve immediately.
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