Menu Ideas

Lentil Penne Primavera Bowl

Lentil Penne lightly tossed in olive oil and served with a medley of vegetables.

Yield: 22, 8-oz servings


  • 1. Prepare penne according to directions. Toss penne with vegetable oil.
  • 2. For Aglio Ollio: In a medium sauce pan over medium heat add EVOO and garlic. Cook for 5 mins until garlic just begins to turn golden. Remove from heat and add salt, black pepper, and red pepper flake. Stir.
  • 3. Preheat oven to 350°F. On a full baking sheet, lined with parchment spread zucchini and halved grape tomatoes. Generously spray with pan spray and cook in 350° F oven for 15 mins. Vegetables should be caramelized and tender.
  • 4. Combine Aglio Ollio sauce with warm penne and fold in roasted zucchini, tomatoes, parmesan, and chopped parsley. Hold at 145° F for service.


Serving Size 8 oz

Amount Per Serving
Calories 570 Calories from Fat 0
% Daily Value*
Total Fat 22g 33%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 360mg 15%
Total Carbohydrate 69g 23%
Dietary Fiber 7g 0%
Sugars 1g
Protein 25g
Calcium 15%
Iron 30%
Vitamin A 15%
Vitamin C 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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