Pasta With Goat Cheese and Lentils

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. 1

   Cook the pasta in plenty of lightly salted water. Just before draining, add the spinach.

2. 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. 3

   Add lentils, stir, and simmer 5 minutes, until lentils are heated through and tomatoes burst. Toss with pasta and spinach.

4. 4

   Gently stir in goat cheese, season to taste with salt and pepper, and serve immediately.