Products
Quinoa
Heat-and-Eat Quinoa
Hot Cereal
Plant-Based Protein Pasta
Heat-and-Eat Polenta
Organic Gluten-Free Pasta
Veggie Pasta
Corn and Quinoa Pasta
Store Locator
Recipes
About
Our History
FAQs
Blog
Contact
Menu
Products
Quinoa
Heat-and-Eat Quinoa
Hot Cereal
Plant-Based Protein Pasta
Heat-and-Eat Polenta
Organic Gluten-Free Pasta
Veggie Pasta
Corn and Quinoa Pasta
Store Locator
Recipes
About
Our History
FAQs
Blog
Contact
Twitter
Facebook
Instagram
Pinterest
Newsletter
Twitter
Facebook
Instagram
Pinterest
Newsletter
Products
Quinoa
Heat-and-Eat Quinoa
Hot Cereal
Plant-Based Protein Pasta
Heat-and-Eat Polenta
Organic Gluten-Free Pasta
Veggie Pasta
Corn and Quinoa Pasta
Store Locator
Recipes
About
Our History
FAQs
Blog
Contact
Menu
Products
Quinoa
Heat-and-Eat Quinoa
Hot Cereal
Plant-Based Protein Pasta
Heat-and-Eat Polenta
Organic Gluten-Free Pasta
Veggie Pasta
Corn and Quinoa Pasta
Store Locator
Recipes
About
Our History
FAQs
Blog
Contact
Mediterranean Penne Pasta
Print this Recipe
Share on twitter
Share on facebook
Share on pinterest
Share on email
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
You May Also Like
Golden Quinoa Porridge
Quinoa Flakes Breakfast Cookies
Breakfast Bowl with Quinoa Flakes
Say hello to fresh recipes and tasty tips, delivered straight to your inbox.
Leave this field empty if you're human:
X