Barilla Gluten Free Penne With Lentils Bacon Recipes

BARILLA® GLUTEN FREE PENNE WITH LENTILS & BACON

Barilla® Gluten Free Penne with Lentils & Bacon image

Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese.

Provided by Barilla Canada

Categories Trusted Brands: Recipes and Tips Barilla Canada

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 (12 ounce) box Barilla® Gluten Free Penne
½ cup bacon, cut into julienne strips
1 clove garlic, chopped
1 sprig fresh rosemary
4 tablespoons extra-virgin olive oil, divided
1 pint grape tomatoes, halved
2 cups cooked lentils, drained
Salt and pepper to taste
1 tablespoon chopped Italian parsley
½ cup grated Pecorino-Romano cheese

Steps:

Bring a large pot of water to a boil.
Meanwhile, in a large skillet, render bacon until crispy. Remove the bacon from the skillet and dry on a paper towel.
In the same skillet, saute garlic and rosemary with half the olive oil for one minute. Add tomatoes and blister.
Add lentils and bring to simmer, then season to salt and pepper.
Cook the pasta according to directions, drain and toss with lentil sauce.
Stir in remaining olive oil, parsley and top with crumbled bacon and cheese before serving.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 60.4 g, Cholesterol 10.2 mg, Fat 17.2 g, Fiber 6.8 g, Protein 12.2 g, SaturatedFat 3.6 g, Sodium 157 mg, Sugar 1.2 g

BARILLA® GLUTEN FREE PENNE WITH LENTILS & BACON

Barilla® Gluten Free Penne with Lentils & Bacon image

Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese.

Provided by Barilla Canada

Categories Barilla® Canada

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 (12 ounce) box Barilla® Gluten Free Penne
½ cup bacon, cut into julienne strips
1 clove garlic, chopped
1 sprig fresh rosemary
4 tablespoons extra-virgin olive oil, divided
1 pint grape tomatoes, halved
2 cups cooked lentils, drained
Salt and pepper to taste
1 tablespoon chopped Italian parsley
½ cup grated Pecorino-Romano cheese

Steps:

Bring a large pot of water to a boil.
Meanwhile, in a large skillet, render bacon until crispy. Remove the bacon from the skillet and dry on a paper towel.
In the same skillet, saute garlic and rosemary with half the olive oil for one minute. Add tomatoes and blister.
Add lentils and bring to simmer, then season to salt and pepper.
Cook the pasta according to directions, drain and toss with lentil sauce.
Stir in remaining olive oil, parsley and top with crumbled bacon and cheese before serving.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 60.4 g, Cholesterol 10.2 mg, Fat 17.2 g, Fiber 6.8 g, Protein 12.2 g, SaturatedFat 3.6 g, Sodium 157 mg, Sugar 1.2 g

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