Mediterranean Penne Pasta

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Prep Time: 5

Total Time: 25

Ingredients

1 box Ancient Harvest Gluten-Free Penne Pasta
5 tablespoons extra virgin olive oil, divided
4 tablespoons garlic, minced
2 medium zucchini, ¼–inch chopped
1 medium head kale, thinly sliced
1 cup cooked French lentils, rinsed and drained
1 cup pitted and sliced kalamata olives
1 tablespoon lemon juice
Salt and pepper, to taste
Garnish with freshly grated Parmesan cheese

Directions

Cook penne according to package instructions, until slightly al dente.
Drain and rinse in a colander with cold water to stop the cooking process.
Heat a large skillet over medium-low with ½ Tbsp. oil.
Add the garlic and stir frequently for 3 to 5 minutes until light golden brown. Set aside in a small bowl.
Place pan over medium-high heat and add ½ Tbsp. oil.
Cook zucchini for 8 to 12 minutes, until golden brown on the edges.
Reduce heat to medium and stir in the kale until just wilted.
Reduce heat to medium-low and stir in the garlic, lentils, olives and penne.
Gently stir in 3-4 Tbsp. oil, lemon juice, and salt.
Cook until heated through and season to taste.
Top with freshly grated parmesan and serve.

Servings: 4

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