The Sunday Cookbook: Barilla's Red Lentil Pasta with Butternut Squash and Veggies

Updated: Jun 11


Barilla's red Lentil Pasta with Butternut Squash and Veggies - The Sunday Cookbook - Food Allergy Recipes - Joseph Centineo - Amanda MacGregor

Ingredients

Barilla's red Lentil Pasta with Butternut Squash and Veggies - The Sunday Cookbook - Food Allergy Recipes - Joseph Centineo - Amanda MacGregor

Shop Barilla's gluten-free pasta

Directions

  1. Preheat oven to 400° F.

  2. Line a baking sheet with parchment paper and add the cubed squash onto the sheet. Drizzle with olive oil and season with garlic powder and sea salt. Roast in the oven for about 25-30 minutes, or until the squash is starting to brown. Halfway through the cooking process, flip the squash to ensure an even cook.

  3. Meanwhile, in a large skillet or dutch oven, heat olive oil. Add the garlic and shallots and saute until soft. Add in the spinach/kale and cook until it has withered down.

  4. In a medium-sized pot, boil water and cook the lentil pasta as directed on the box until al dente. Before straining, reserve 1 cup of pasta water.

  5. Combine the pasta, pasta water, and squash into the skillet/dutch oven that you cooked the onion and spinach/kale mixture in. Toss and stir to combine evenly.

  6. Ready to serve!

Barilla's red Lentil Pasta with Butternut Squash and Veggies - The Sunday Cookbook - Food Allergy Recipes - Joseph Centineo - Amanda MacGregor

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