Red lentil penne with broccoli, leek and parsley
10 oz Barilla Red Lentil Rotini
10 oz broccoli
1 celery stalk
4.5 tbsp extra virgin olive oil
parsley, salt and pepper
Wash and finely chop the leek and celery. Chop the broccoli.
Heat the oil in a frying pan and gently braise the leek and celery, adding a little water every now and then to ensure even cooking without browning.
Add the chopped broccoli to the pan.
Bring a pot of water to the boil and add salt.
Cook the Red Lentil Penne for 7-9 minutes.
Reserve a little cooking water.
Drain the pasta and add to the pan with the vegetables.
Sauté with a little cooking water, a pinch of chopped parsley and a drizzle of oil.
Mix well and serve.