It’s no secret that I’ve been paying more and more attention to what my family eats. While we love the meatless Monday craze, lately I’ve been finding myself creating more vegetarian meals on other days of the week and experimenting with new ways to add a healthy twist to our dinner time ritual. Honestly, I will say that my inspiration has been endless when it comes to creating amazing meatless meals but lately, I’ve been leaning more towards pastas. Perhaps it’s the fact that I live in a house of always hungry guys but pasta dishes are always a huge hit. I’ve found endless ways to combine pasta and veggies and some of my favorite seasonings to create really amazing meals but now that I’ve discovered Barilla Red Lentil Rotini, I’ve taken meatless Monday and my vegetarian meals to delicious new levels. Made with only one simple ingredient, red lentils, Barilla Red Lentil Rotini is what truly makes this Spinach and Garlic Red Lentil Rotini a dish that’s perfect for any night of the week.
Before we get to my recipe for Spinach and Garlic Red Lentil Rotini (which you’re totally going to want to make tonight), let me tell you a little more about why Barilla Red Lentil Rotini is a great addition to my family’s diet. As I mentioned before, it’s made with just one simple ingredient (red lentils) meaning that I can feel great about knowing exactly what I’m serving to my family. But the benefits of Barilla Red Lentil Rotini don’t stop there! This pasta is packed with nutritional benefits like being a good, fiber-rich source of plant-based protein that’s naturally gluten free and grain free. It’s Non-GMO certified and perfect for any variety of vegetarian/vegan dishes. But perhaps the most important aspect of Barilla Red Lentil Rotini is that it tastes amazing! With an al dente texture that really enhances my dishes, it’s simply the best plant-based pasta I’ve found.
So let me show you how I used it to create a simple weeknight dish that totally had my family begging for seconds.
- 1 box of Barilla Red Lentil Rotini
- ½ cup of extra virgin olive oil
- 1 tablespoon of dried oregano
- 2 tablespoons of fresh garlic
- 1 tablespoon of fresh basil (diced)
- 6 cups of raw spinach
- 1 tablespoon of balsamic vinegar
- Freshly shredded Parmesan cheese for garnish
- Cook the Barilla Red Lentil Rotini according to the directions on the box.
- Drain and set aside.
- Add the olive oil, oregano, garlic and basil to a pan and sauté until sizzling.
- Immediately add in the spinach and cook for 2-3 minutes (until wilted).
- Mix the Barilla Red Lentil Rotini into the spinach mixture and toss well.
- Top with Parmesan cheese and serve immediately..
This Spinach and Garlic Red Lentil Rotini is one of the easiest pasta dishes I’ve made in a long time but you would think with the flavors of it that it took hours! That’s really the beauty of this dish and one of the reasons that I chose Barilla Red Lentil Rotini for it because I’m able to really cover every inch of my plant based pasta spirals in the amazing flavors of this recipe. To start, I of course cooked my gluten free Barilla Red Lentil Rotini according to the directions on the package.
Once my Barilla Red Lentil Rotini was cooked perfectly (about seven minutes was all it took to get that al dente texture that makes pasta so amazing), I drained it and set it aside.
With my pasta perfectly cooked, I quickly added a sauté pan to the stove and poured in my extra virgin olive oil.
After adding in my oregano, garlic and chopped basil, I sautéed the mixture over medium heat for about two minutes, just long enough to get my oil sizzling hot. Then I immediately added in my raw spinach and began mixing it with my oil mixture to wilt the spinach.
I was not looking to cook my spinach completely down so I only cooked it for about 2-3 minutes until I started to see the spinach leaves changing to a dark green color. As soon as that change began to happen, I mixed in my balsamic vinegar and added my Barilla Red Lentil Rotini back to the mixture and tossed it well.
After transferring my Spinach and Garlic Red Lentil Rotini to a serving pan, I simply topped it with freshly grated Parmesan cheese and it was ready to serve.
Seriously, every bite of this delicious dish is bursting with flavor and the Barilla Red Lentil Rotini has a texture and taste that takes this creation to a whole new level. In fact, It’s become my favorite pasta variety to add to my creations because it really does makes this dish unforgettable.
If you haven’t discovered the versatility and taste of Barilla Red Lentil Rotini yet, now is the time! You can purchase a 4-pack of gluten free Barilla Red Lentil Rotini and Penne on Amazon by clicking here. I’ll be sharing more about the Barilla Red Lentil Penne with you next week so be sure to check back for another easy recipe. But Barilla doesn’t stop there! You can also grab Barilla Chickpea Rotini to ensure that you’ve got plenty of plant-based options on hand that are an easy way to add healthier options to your diet! So go!
Then don’t forget to check back next week for my second delicious vegetarian recipe featuring another Barilla Red Lentil variety.
Now tell me, have you tried Barilla Red Lentil Rotini? What did you think of it? Be sure to let me know and leave a review here!