GARLIC ROASTED TOMATO RED LENTIL PASTA WITH ARUGULA AND TOASTED PINE NUTS #dinner #pasta #tomato #garlic #lentil

This Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts is a straightforward and tasty weeknight supper, pressed with huge amounts of veggies and greens! It's hurled with a mind blowing garlic oil, burst broiled tomatoes, summer squash, peppery arugula, toasted pine nuts, and parmesan cheddar. I love utilizing lentil pasta for some additional fiber and protein!

I have the best weeknight supper for you folks! As the most tasty, garlic-injected oil filled, burst broiled tomato filled, arugula filled, toasted pine nut filled, parm filled pasta! That is to say, how might you turn out badly with that lineup? What's more, we've additionally got sweet, caramelized, broiled summer squash in that blend. I mean… ..it's stunning.

never met a pasta I didn't care for. Pasta most likely made up 85% of my eating regimen growing up. No joke. I'd eat it as an evening nibble after school, for supper, and whenever of day, truly. As I got more established, I understood I can't get by off of just white carbs and marinara, SO, I needed to concoct different choices that despite everything gave me my pasta fix!

How about we be genuine – I despite everything eat normal pasta (old fashioned white pasta since nothing beats it as I would see it), however I regularly make lentil or chickpea pasta, zoodles, or other vegetable noodles, since I don't feel as overloaded in the wake of eating it, and I love getting the additional protein and fiber that those choices offer.

Also try our recipe : PICKLED VEGETABLES USING LEFTOVER VEGGIES #dinner #vegetable #food #veggie #breakfast

Ingredients :

For the garlic roasted tomatoes and squash

2 cups cherry tomatoes
1 medium yellow squash, diced into 1/2'' pieces
3 cloves garlic, finely chopped
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

For the pasta

12 ounces red lentil pasta*
1/4 cup extra virgin olive oil
3 cloves garlic, thinly sliced
2 cups baby arugula
1/3 cup pine nuts, toasted
1/3 cup torn fresh basil leaves, plus extra basil leaves for serving
1/2 cup freshly grated parmesan cheese, plus extra for serving
salt and pepper to taste

Instructions :

Preheat oven to 400℉. Line a rimmed baking sheet with parchment. Place the tomatoes, squash, and garlic on the baking sheet and toss to coat with the olive oil, salt, and pepper. Roast for 15-20 minutes, stirring once or twice during baking, until tomatoes have burst and are golden on the edges.
Bring a large pot of water to a boil for the pasta. Season liberally with salt. Cook pasta according to package directions. While tomatoes and squash are roasting, and water is coming to a boil, make the garlic oil.
Heat olive oil in a small saucepan or skillet over medium heat. Add the garlic and sauté for a minute or so, or until garlic is fragrant and very lightly brown on the edges (it will burn quickly so watch carefully!). Remove from heat immediately and pour into a small bowl to stop cooking.
Once pasta is finished cooking, drain and place back into the pot or a large bowl. Add the roasted tomatoes and squash, arugula, toasted pine nuts, basil, grated parm, garlic oil, a couple big pinches of salt and freshly cracked pepper, and toss to combine. Season to taste with additional salt and pepper if desired, and serve with extra parmesan and basil leaves on top.

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