Penny Pasta with Peas

If you want a simple pasta recipe, look no further! Our red lentil penny pasta with peas doesn’t take long to make. And if you’re a big fan of garlic, you’ll love how it tastes.

Ingredients:

• 1 (8oz) package gluten-free red lentil penny pasta
• 1 (15oz) can peas
• 1 tablespoons olive oil
• 6 garlic cloves, finely chopped
• 1 teaspoon Italian seasoning
• ground Himalayan salt to taste
• ground black pepper to taste

Directions:

1. In a medium size pot bring 8 cups of water to a boil. Add the penny pasta and cook for 9 minutes or according to package directions. Rinse and drain. Transfer to a large serving bowl. Set aside.
2. Place the canned peas in pot and add enough water to cover. Bring to a boil and let simmer for 3 minutes. Drain and transfer to the bowl of penny pasta. Again, set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the garlic. Stir-fry for 5 seconds or until light tan and aromatic. Transfer to the bowl of penny pasta and peas.
4. Add the Italian seasoning, salt, and pepper. Using a large wooden spoon toss to coat, and serve!

Variations:

1. Replace the red lentil penny pasta with quinoa penny pasta, or any type of gluten-free penny pasta.
2. For added protein gently mix in a desired amount of cooked lentils. Cook the lentils according to the package directions, or cook according to our recipe for Simple Lentils.
3. For a spicy kick, garnish with a desired amount of red pepper flakes.

Yield:
Makes 4 servings

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