Partnership for Food Safety Education

FightBAC!

  • Food Safety Basics
    • The Core Four Practices
    • Featured Resources
  • Food Poisoning
    • About Foodborne Illness
    • Foodborne Pathogens
    • Causes & Symptoms
    • Food Safety Glossary
  • Food Safety Education
    • National Food Safety Education Month
    • Safe Poultry Handling
    • Food Safety Mythbusters
    • Prep Yourself: Delivery Food Is on the Way
    • The Story of Your Dinner
    • Flour & Home Food Safety
    • Safe Produce
    • Recall Basics
    • Go 40 or Below
    • Safety in All Seasons
  • K-12 Education
    • Curricula & Programs
    • Hands On
    • Kids Games & Activities
    • School Lunches
  • Child Care
    • Babies & Toddlers
    • Child Care Training
  • Safe Recipes
    • Safe Recipe Style Guide
    • Safe Recipe Activity for Middle School
    • Cookbooks
    • Appetizers
    • Side Dishes
    • Entrees
    • Desserts
  • Free Resources
    • Coronavirus Resources
    • Recorded Webinars
    • World Food Safety Day
    • Global Handwashing Day
    • Recursos en español
    • Evaluation Toolkit
  • About Us
    • Partnership & History
    • Board of Directors
    • Who Is Involved
    • PFSE Team
    • Brand Assets
    • BAC Fighter Ambassadors
    • Job Openings
    • Contact Us
  • Get Involved
  • Events
    • Upcoming Events
    • 2023 Conference
  • News & Blogs

Red Lentil Pasta with Fire-roasted and Sundried Tomatoes

Red Lentil Pasta

Red Lentil Pasta with Fire-roasted and Sundried Tomatoes

Recipe and photo courtesy of HowtoBurnWater.com
Print Recipe Pin Recipe
Course entree
Servings 6 servings

Ingredients
  

  • 1 8-oz box of red lentil pasta
  • 2 tbsp extra-virgin olive oil
  • 1 sweet onion, chopped into small pieces
  • 5 cloves garlic, minced or grated
  • 1 tbsp dried basil
  • 2 tsp dried turmeric
  • 1/2 tsp salt, to taste (plus more to add to pasta water)
  • 1/4 tsp black pepper, to taste
  • 1 28-oz can fire-roasted tomatoes
  • 1/2 cup oil-packed sundried tomatoes
  • 1 tbsp balsamic vinegar
  • 2 cups kale or baby spinach
  • 1 tbsp oregano
  • Nutritional yeast (or grated Parmesan), fresh basil or parsley, and pepitas or pine nuts, for garnish (optional)

Instructions
 

  • Wash hands with soap and water.
  • Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Stir and cook the pasta to al dente, according to the package directions. Drain.
  • While the pasta cooks, scrub the onion and garlic with a clean vegetable brush under running water. Gently rub the kale or spinach under cold running water. Dry produce with a clean towel. Chop the onions and mince the garlic.
  • Heat a large pan over medium heat. Add the olive oil and onions. Cook until soft and translucent, about 5 to 7 minutes.
  • Add the garlic, basil, oregano, turmeric, salt and pepper. Cook for about 1 minute, until fragrant.
  • Slowly add the fire-roasted tomatoes and juices, crushing the tomatoes with a heavy spoon. Add the sundried tomatoes and vinegar, stirring to combine.
  • Simmer the sauce for 10 to 15 minutes, until reduced by about one-third.
  • Stir in the kale or spinach and cook until it begins to wilt.
  • Once the pasta is cooked, add it to the sauce and stir to combine. Divide pasta among bowls and garnish with nutritional yeast, fresh herbs, and pepitas or pine nuts.
Share on Twitter Print Recipe Pin Recipe Share on Facebook

Copyright © 2023 · Partnership for Food Safety Education

Facebook Twitter Pinterest Linkedin Instagram Youtube Youtube Envelope
Privacy Policy | Terms and Conditions | Disclaimer