Yields4 Servings
 10 oz Box Pasta Lensi Red Lentil Fusilli
 2 tbsp Olive Oil
 1 Yellow onion, diced
 4 Cloves garlic, minced
 2 tbsp Dried oregano
 6 oz Can tomato paste
 1 tsp Salt (or add to taste)
 ¼ cup Boiled pasta water (or more to thin out tomato paste)
 1 Zucchini, chopped small
 1 Squash, chopped small
 10 oz Baby bella or cremini mushrooms, sliced
 Garnish with fresh basil, finely minced (optional)
1

Cook the Pasta Lensi Red Lentil Fusilli in salted water as indicated in package directions. Boil pasta to preferred texture, remove from heat, drain, and set aside.

2

While pasta is cooking, in a medium to large pot heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes.

3

Add salt and oregano to season the onions and cook for about 30-60 seconds. Pour in tomato paste and ½ cup of water from the boiling the pasta. Stir together and gently raise heat so that the sauce boils. If needed add more boiling water, but do so ¼ cup at a time.

4

Simmer the sauce in medium-low heat and add mushrooms, zucchini, and squash. Stir and cover pot for about 10-15 minutes allowing vegetables to soften. I prefer my vegetables with a little crispness to the bite. Use a fork to puncture the vegetables to gauge desired softness.

5

Pour the drained Pasta Lensi Red Lentil Fusilli into a large mixing bowl and then pour your vegetable herb sauce on top and mix until your Red Lentil Fusilli is coated. (Alternatively, instead of using a mixing bowl, you can pour your pasta directly into the pot with the vegetable and herb sauce). Garnish with minced basil leaves and enjoy!

6

Recipe provided courtesy of Peggy Exhume, “wellnesswithpeggy.com”

Ingredients

 10 oz Box Pasta Lensi Red Lentil Fusilli
 2 tbsp Olive Oil
 1 Yellow onion, diced
 4 Cloves garlic, minced
 2 tbsp Dried oregano
 6 oz Can tomato paste
 1 tsp Salt (or add to taste)
 ¼ cup Boiled pasta water (or more to thin out tomato paste)
 1 Zucchini, chopped small
 1 Squash, chopped small
 10 oz Baby bella or cremini mushrooms, sliced
 Garnish with fresh basil, finely minced (optional)

Directions

1

Cook the Pasta Lensi Red Lentil Fusilli in salted water as indicated in package directions. Boil pasta to preferred texture, remove from heat, drain, and set aside.

2

While pasta is cooking, in a medium to large pot heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes.

3

Add salt and oregano to season the onions and cook for about 30-60 seconds. Pour in tomato paste and ½ cup of water from the boiling the pasta. Stir together and gently raise heat so that the sauce boils. If needed add more boiling water, but do so ¼ cup at a time.

4

Simmer the sauce in medium-low heat and add mushrooms, zucchini, and squash. Stir and cover pot for about 10-15 minutes allowing vegetables to soften. I prefer my vegetables with a little crispness to the bite. Use a fork to puncture the vegetables to gauge desired softness.

5

Pour the drained Pasta Lensi Red Lentil Fusilli into a large mixing bowl and then pour your vegetable herb sauce on top and mix until your Red Lentil Fusilli is coated. (Alternatively, instead of using a mixing bowl, you can pour your pasta directly into the pot with the vegetable and herb sauce). Garnish with minced basil leaves and enjoy!

6

Recipe provided courtesy of Peggy Exhume, “wellnesswithpeggy.com”

Vegetable Herb with Red Lentil Pasta