- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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This truly one-pot meal lets you cook the veggies and pasta all at the same time. As the leeks and dried mushrooms boil with the red lentil rotini, they turn the cooking water into an aromatic broth that makes a lovely sauce. Meanwhile, the leeks take on a light, buttery texture that melds deliciously with noodles. Because red lentil pasta cooks faster than other pastas, it’s best not to substitute whole grain pastas for the rotini here; the timing of this recipe is carefully synced.
Ingredients
- 1 lemon
- 1 8.8-oz. package of dry red lentil rotini
- 3 cups sliced leeks
- ¾ cup sliced dried shiitake mushrooms or other dried mushrooms
- 2 teaspoons finely chopped fresh rosemary
- Sea salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to boiling. Remove 1 tsp. zest from lemon. Cut the lemon into wedges and set aside.
- Add lemon zest, rotini, leeks, mushrooms, and rosemary to the pot. Boil 7 to 8 minutes or until pasta is al dente. Reserve 3 cups cooking water. Drain pasta and vegetables. Return pasta and vegetables to pot. Add enough of the reserved cooking water to moisten the pasta; toss to coat. Season with salt and pepper. Serve with the reserved lemon wedges to squeeze over top.
Nutritional Information:
Per serving (2 cups): 432 calories, 78 g carbohydrates, 24 g protein, 6.2 g total fat, 1 g saturated fat, 0 g cholesterol, 168 mg sodium, 15.8 g fiber, 6.8 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (4)
(4 from 6 votes)Sure sounded tasty but was very plain and bland. If I were to make it again I'd probably double the onions, lemon zest and rosemary. Couldn't really tast any of those with the original recipe.
I thought this dish was really delicious and a good light lunch option. It was flavorful from the lemon zest and rosemary, and filling from the pasta. I used Garbanzo bean pasta and it turned out well.
Not really flavorful, kinda bland tasting. Like it needs something else. It didn't look much like the photo either. It's a simple recipe, not alot to get wrong. Any suggestions?
I’m sorry, I really did not enjoy this. It tasted very oniony and other than that it was very bland. I’m not sure what to do with it. It doesn’t have a traditional pasta taste due to the lentil pasta so maybe some kind of Asian sauce? Any suggestions would be appreciated.