Lentils and Tomato Sauce With Pasta Shells

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet, heat the oil over medium heat.
  • Cook the onion, garlic, sage, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
  • Add the tomatoes and hot pepper sauce, breaking up the tomatoes with the back of a spoon, and bring to a boil.
  • Reduce the heat and simmer until the spoon scraped across the bottom of the pan leaves a gap that fills in slowly, about 20 minutes.
  • Add the lentils and heat through, about 5 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.
  • Reserving 1/2 cup of the cooking liquid, drain and return to the pot.
  • Add the sauce, parsley and enough of the reserved liquid to moisten.
  • Toss to coat.
  • Serve sprinkled with Asiago cheese.
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