Martin Bros. Recipes

Ratatouille Lentil Penne

Keywords: Pastas & Starches, Vegetarian Entrees

Added: June 07, 2018

YIELD | 38

5 lb Basic American Lentil Penne (481330)

5 Tbsp Vegetable Oil

1/2 cup Extra Virgin Olive Oil

1 qt Carrot (360280), small diced

1 qt Capital City Yellow Onion (361077), small diced

1-1/2 qt Capital City Zucchini (361451), medium diced

1 qt Capital City Yellow Squash (361456), medium diced

2 Tbsp Wholesale Minced Garlic (391020)

66 oz ConAgra Angela Mia® Diced Tomatoes – No Salt Added (551480)

1/4 cup McCormick Lawry’s® SaltFree 17 Seasoning (473451)

1 Tbsp McCormick Crushed Red Pepper (475721)

2 Tbsp McCormick Table Grind Black Pepper (472538)

2 Tbsp Kosher Salt

PREP | Prepare penne as directed; toss with vegetable oil. Heat olive oil until simmering, about 2 minutes. Stir in carrot and onion; cook 5-8 min. Add zucchini and squash; cook 3 minutes. Add garlic; cook 15 seconds. Add remaining ingredients; simmer 15 minutes. Combine sauce with warm penne.

Inspired by Basic American

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