Pasta With Goat Cheese and Lentils Recipe #336052
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.
by Jess4Freedom
30 min | 10 min prep
SERVES 4
- 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
- Cook the pasta in plenty of lightly salted water. Just before draining, add the spinach.
- 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.
- Add lentils, stir, and simmer 5 minutes, until lentils are heated through and tomatoes burst. Toss with pasta and spinach.
- Gently stir in goat cheese, season to taste with salt and pepper, and serve immediately.
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5 stars