Mediterranean Penne Pasta

Mediterranean Penne Pasta
Prep Time: 5
Total Time: 25


  • 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


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