This meatless pasta reminds me of a meal I had in Italy a few years ago…everything tastes so fresh! It’s the perfect mid-week meal that’s both hearty and tasty…Nutritionally, this red lentil bean-based pasta has a single ingredient (organic red lentil flour), and is packed with 13 grams of protein in every serving. Heidi turned me on to this pasta and I’m now a convert…with a perfect al-dente bite, it pairs well with any sauce thrown its way!
Red Lentil Pasta with Brie & Toasted Pine Nuts
3/4 lb organic red lentil sedanini pasta
1 tablespoon extra virgin olive oil
2 large garlic cloves, sliced thin
2 tablespoons fresh sliced Italian parsley
2 tablespoons fresh sliced basil
15.5 oz fire-roasted diced tomatoes
6 oz Brie cheese wedge
1/4 cup pine nuts
fresh shaved Parmesan
Prepare red lentil sedanini pasta as package directs; drain. In a deep skillet, heat the extra virgin olive oil over medium heat; add the garlic, parsley & basil and sauté 1-2 minutes. Add the fire-roasted diced tomatoes and their sauce. Season with 1/2 teaspoon salt. Simmer 5 minutes. Meanwhile, toast the pine nuts. Remove the rind from the Brie and discard. Dice the Brie and add to the tomato sauce. Stir until cheese melts. Stir in the cooked pasta and toasted pine nuts. Scoop into serving dish and garnish with fresh shaved Parmesan. Makes 4 servings.