Barilla Red Lentil Pasta with Lemon Garlic Kale

This post is in partnership with Barilla® Pasta. All thoughts and opinions are my own.

As you all know, I’m not an amazing cook. But your girl is good at making a handful of dishes that are easy to make, quick, and super yummy. One of my go-to’s is the Barilla® Red Lentil pasta with lemon, garlic, and kale. It’s light and refreshing and great for leftovers.

My secret to this yummy pasta is the Barilla® Red Lentil Penne Pasta. Barilla has leveraged its more than 140 years of expertise to create pasta with one simple ingredient – chickpea or red lentil flour. They offer a delicious taste and cooks perfectly “al dente” every time while providing a good source of protein and an excellent source of fiber. Learn how to make this pasta recipe below!

Barilla® Red Lentil Pasta with Lemon Garlic Kale

Ingredients

8 ounces of Barilla® Red Lentil Penne Pasta
1 tablespoon of extra virgin olive oil
4 garlic cloves
1 bunch of kale
1/4 cup of vegetable broth
lemon juice
lemon zest
salt and pepper
1/2 cup of walnuts
2 tablespoons of nutritional yeast

Instructions

Get a large pot and fill it with water. Let the water boil.
Once the water is boiling, add the Barilla® Red Lentil Penne Pasta.
Stir and cook the pasta until al dente (cooked so as to be still firm when eaten).
Once the pasta has boiled, strain and rinse with cold water.
Set the pasta aside.
Slice the garlic cloves into thin pieces.
In a large skillet, add 1 tablespoon of extra virgin olive oil and the sliced 4 garlic cloves into the skillet.

Barilla Red Lentil Pasta with Lemon Garlic Kale | Greta Hollar

Stir and cook until the kale is wilted.
Grab your zester and zest one lemon.
Turn off the heat to the skillet and add the zested lemon and 2 tablespoons of lemon juice. (You’re welcome to add more lemon juice if you like your pasta extra lemon-y.)
Add the cooked Barilla® Red Lentil Penne Pasta to the skillet and stir until everything is well combined.
Sprinkle salt and pepper to taste and then get to work on the walnut “cheese” topping.
In a small bowl, combine the 1/2 cup of chopped walnuts and 2 tablespoons of nutritional yeast.
Once combined, sprinkle over the pasta before serving.

Another thing I love about this Barilla® pasta is that it gives health-conscious food lovers a nutritious way to add variety to their meals, making a great foundation for or addition to a range of dishes, from pasta to salads to soups. Barilla® Chickpea and Red Lentil pasta are all certified gluten-free, non-GMO Project Verified, and made with one simple ingredient you can actually pronounce. Also, Barilla® Red Lentil Spaghetti is the 2021 People Food Awards Winner! I don’t know about you but I love when I can actually pronounce the food on the back of the box!

From prep to cooking, this recipe shouldn’t take more than half an hour to make. Plus this serves 4 and I always have some leftovers for lunch or dinner the next day. Another thing to make cooking easier, to get all your ingredients at your local Kroger. I order everything on my list through ClickList and then go to pick it up the next day. It’s great if you have a recipe and you need all the ingredients, you won’t miss anything!