Pasta With Goat Cheese and Lentils

Jess4Freedom's Note:

This recipe card was labeled as 'An easy pasta for a chilly Fall day'. Meat free and great healthy ingredients make for a great pasta on any day.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 8 ounces farfalle pasta (bow ties)
• 1 (10 ounce) bag baby spinach
• 1 tablespoon olive oil
• 1 cup onion , chopped
• 2 stalks celery , chopped
• 2 garlic cloves , minced
• 1 (8 ounce) zucchini , halved lengthwise and cut into1/4- inch-thick slices
• 2 cups grape tomatoes
• 1 (15 ounce) can lentils
• 4 ounces soft fresh goat cheese , crumbled
• salt and pepper , to taste

Directions:

1. Cook the pasta in plenty of lightly salted water. Just before draining, add the spinach.
2. Heat oil in large, nonstick skillet over medium high. Add onion, celery and garlic and cook, stirring occasionally, until vegetables are soft, about 5 to 6 minutes. Add zucchini and tomatoes and cook 2 minutes, until zucchini begins to soften.
3. Add lentils, stir, and simmer 5 minutes, until lentils are heated through and tomatoes burst. Toss with pasta and spinach.
4. Gently stir in goat cheese, season to taste with salt and pepper, and serve immediately.

Reviews

[Chef #1083439]

Too bland for my family. Even the goat cheese doesn't give this recipe enough flavor. We love lentils and as vegetarians are used to veggie heavy meals but this just didn't have enough taste.

[Parvulissula]

My husband loved it, but something about the goat cheese-lentil combo didn't settle right with me.