Name: Red Lentil Pasta with Spring Primavera
Ingredients: Oil to coat casserole dish (we used olive oil spray); 2 tbsp olive oil, divided; ½ tsp each of salt, pepper, and red pepper flakes; 2 pints cherry tomatoes; 12 stems broccolini; 5 garlic cloves, minced; 2 bricks of Violife Just Like Feta (or standard feta if lactose doesn’t bother you); 1 lb gluten-free red lentil pasta; Fresh basil or parsley for garnish

Description

Skip the gluten, add the flavor!

Ingredients

Scale

Oil to coat casserole dish (we used olive oil spray)
2 tbsp olive oil, divided
½ tsp each of salt, pepper, and red pepper flakes
2 pints cherry tomatoes
12 stems broccolini
5 garlic cloves, minced
2 bricks of Violife Just Like Feta (or standard feta if lactose doesn’t bother you)
1 lb gluten-free red lentil pasta
Fresh basil or parsley for garnish

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Instructions

Preheat oven to 400 degrees.
In a Dutch oven, place 1 tbsp olive oil, salt, pepper, garlic, red pepper flakes, tomatoes, broccolini, and garlic. Toss with fingertips so vegetables are coated in oil.
Place both bricks of Violife Just Like Feta (or real feta) in the center of the Dutch oven. Put in the oven and bake uncovered for 25 minutes.
About halfway through baking, prepare gluten-free red lentil pasta per package instructions.
Remove casserole dish from oven, place on a heat-safe surface. Remove broccolini with tongs and set aside. Stir tomatoes and cheese until a sauce forms.
Add pasta and toss to coat. Place broccolini on top, garnish with basil or parsley, and serve.